Description
This Gooseberry Ice Cream is a creamy, tangy delight combining the fresh, tart flavor of gooseberries with smooth vanilla custard. Made from scratch using fresh gooseberries, rich double cream, and a classic custard base, this recipe results in a luscious ice cream perfect for summer desserts or anytime you crave a fruity, refreshing treat.
Ingredients
Scale
Custard Base
- 4 egg yolks
- 100g caster sugar
- 1 tsp vanilla extract
- 400ml double cream
- 200ml whole milk
Gooseberry Purée
- 500g gooseberries, topped and tailed
- 3 tbsp caster sugar
- 4 tbsp water
Instructions
- Prepare the Gooseberry Purée: Place the gooseberries, 3 tablespoons of caster sugar, and 4 tablespoons of water into a pan. Heat gently while stirring occasionally, then bring the mixture to a simmer. Continue cooking until the fruit starts to burst. Transfer the contents to a food processor and blend until smooth. Pass the purée through a sieve to remove the pips and skins. Allow the purée to cool completely.
- Make the Custard Base: In a large bowl, whisk together the egg yolks, 100g caster sugar, and vanilla extract until the mixture becomes pale and creamy. In a separate pan, heat the milk and double cream gently until just below boiling point. Slowly pour the warm milk and cream mixture into the egg yolks while whisking continuously to prevent curdling and to combine thoroughly.
- Cook the Custard: Clean the milk pan, then pour the combined custard mixture back into it. Heat gently over low heat, stirring constantly with a wooden spoon, until the custard thickens sufficiently to coat the back of the spoon. Be careful not to overheat to prevent scrambling. Once thickened, remove from heat and allow to cool completely before chilling in the refrigerator.
- Combine and Churn: Once both the gooseberry purée and custard are cold, mix them together thoroughly. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream is thick and creamy.
- Freeze and Serve: Transfer the churned ice cream to a freezerproof container and freeze for several hours until firm. Remove from freezer a few minutes before serving to soften slightly for easier scooping.
Notes
- Ensure to sieve the gooseberry purée well to remove any seeds for a smooth texture.
- When heating the custard, do not bring it to a boil to avoid curdling.
- Use ripe, fresh gooseberries for the best flavor and vibrant color.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until set to prevent large ice crystals.
- This ice cream pairs well with fresh berries or a drizzle of honey.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: Gooseberry ice cream, homemade ice cream, fruit ice cream, custard base, summer desserts, British recipes
