Gooseberry And Elderflower Ice Cream

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 450 g gooseberries (fresh or frozen)
• 2 tablespoons water
• 110 g caster sugar (superfine sugar)
• 70 ml elderflower cordial
• 290 ml double cream (heavy cream)

Recipe

• 1 top and tail the gooseberries, wash them and put them in a saucepan with the water and sugar; cover and bring slowly to the boil, stirring occasionally to a pulp.
• 2 keeping the heat low, simmer the gooseberry pulp, uncovered, for 5 minutes; allow to cool slightly then put in a blender and process until smooth; sieve to make a smooth puree and set aside to cool.
• 3 when the puree is cold, add the elderflower cordial and cream; mix well and check the sweetness, adding a bit more sugar if required; pour into a plastic container and freeze for at least 8 hours or overnight.
• 4 note: allow the ice cream to soften for 10 minutes before serving.
• 5 the original recipe instructs you to process or whisk the ice cream when partially frozen, re freeze then repeat in order to break down any ice crystals that may form; i must confess that whenever i see this instruction i always ignore it and have never had a problem with grainy ice cream: i’ll leave the choice up to you, but of course it will increase the preparation involved.