Best Gooseberry Ice Cream Recipes

GOOSEBERRY ICE CREAM

Steps:

• To make the purée, put the gooseberries and sugar in a pan with 4 tbsp water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Tip everything into a food processor and whizz until puréed. Push through a sieve to get rid of the pips and skin. Cool.
• Put the eggs and sugar and vanilla in a large bowl and whisk until pale. Heat the milk and cream to just below boiling then pour onto the eggs, whisking all the time, until completely mixed.
• Clean out the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Cool and chill.
• Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.

GOOSEBERRY AND ELDERFLOWER ICE CREAM

Steps:

• 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.
• 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.
• 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.
• NOTE: allow the ice cream to soften for 10 minutes before serving.
• 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.

LEMONADE ICE CREAM PIE FROM THE GOOSEBERRY PATCH

Steps:

• Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
• Into each pie plate pour 1 1/2°C cracker crumbs and 1/4°C sugar; mix well with a fork. Drizzle 1/4°C butter over crumbs in one plate, use fork to mix & toss until well combined.
• Use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. Go outward in a larger and larger circle, pressing lightly as you go. Press side crust, too.
• Repeat with second pie plate; pop both pies into the oven for about 10 minutes. Remove and cool completely (I put mine into the freezer [with hotpads under the pan] after about 10 minutes of cooling--as I am very impatient!).
• Turn OFF the oven--it's hot enough, don'tcha think?.
• Into large mixing bowl, dump lemonade, about 3/4s of the whipped topping (reserve some for a thin layer to finish the pie), and all of the ice cream.
• With the whip, gently mix and gradually increase the speed until well-incorporated.
• Pour into cooled crusts.
• Place in freezer until filling is firm (several hours); spread or "garnish" with reserved whipped topping (if someone didn't already snitch it!).
• Freeze overnight; cover with plastic.
• Garnish (or not) with lemon slices or mint sprigs.
• SUBSTITUTIONS: Instead of lemonade, try other citrus or berry juice flavors. Garnish accordingly.
• Add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
• Use Orange Juice instead of lemonade and Orange Sherbet instead of vanilla ice cream.
• You're COOL!

PINK GOOSEBERRY, PEACH, AND ELDERFLOWER SOUP WITH VANILLA ICE CREAM

Steps:

• Pull off tops and tails of gooseberries and halve berries lengthwise. Transfer berries to a 1-quart heatproof jar or a heatproof bowl. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries. Cool mixture. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
• Peel peaches and cut into very thin wedges. Gently stir peaches into berry mixture and divide among 6 soup plates. Thinly slice basil and sprinkle over soup. Scoop ice cream into soup.

GOOSEBERRY AND ELDERFLOWER ICE CREAM

Steps:

• MethodFirst place the cream in a saucepan and bring it up to just below simmering point. While it is heating, place the egg yolks, 2 oz (50 g) sugar and the cornflour in a bowl and whisk together till smooth. Now add the liquid glucose to the hot cream and whisk that too until the glucose has melted down and blended with the cream. Next, pour the whole lot over the egg mixture, then return everything to the saucepan and continue whisking over a medium heat until the mixture thickens to a custard. Now rinse out and dry the bowl, pour the custard back in, cover with clingfilm and allow to cool. Meanwhile top and tail the gooseberries using kitchen scissors and place them in a saucepan with 3 oz (75 g) sugar. Put a lid on the pan, place over a low heat and let them cook gently till soft - about 5-6 minutes. Then place a large nylon sieve over a bowl and press the gooseberries through to extract all the pips. Next, stir the elderflower cordial into the gooseberry purée and, as soon as the custard is cool enough, combine the two together. Now you can either freeze-churn the mixture in an ice cream maker till thick, or else pour it into the polythene freezer box, cover with a lid and freeze till half-frozen (about 3-4 hours). At this stage beat the mixture, still in the box, with an electric hand whisk. Return it to the freezer, then repeat 3 hours later, and after that freeze till solid and store till needed. Transfer to the main body of the fridge for 30 minutes before serving.

GOOSEBERRY ICE CREAM

Steps:

• Place 1lb of gooseberries, ½ cup of water and 1 cup of sugar (or to taste) in a saucepan and simmer for approximately ten minutes.
• In a separate saucepan, make the custard by heating 1 ½ cups of milk and ¼ cup of sugar.
• Bring to boiling point and remove from the heat.
• In a heatproof bowl, whip up 3 egg yolks with a further ¼ cup of sugar. Pour the hot milk into the egg mixture and then put back into the saucepan on the stove and stir over a gentle heat until the custard coats the back of a spoon. Do not allow to boil.
• Cool both the fruit and custard down and liquidize and/or sieve the fruit mixture to make a puree.
• Set aside 1/3 of the fruit puree for use later.
• Mix the remaining 2/3 of the fruit puree with the ¼ cup of glucose powder.
• Mix this with 1 cup of whipping or double cream and add in the custard mixture.
• Pour into the ice cream maker and follow the manufacturers instructions to freeze the ice cream.
• When ready, mix in the remaining 1/3 of the fruit puree very roughly, leaving a marbled effect.
• Place directly into the freezer and freeze for at least one hour before serving.