Gooseberry Ice Cream Recipe

Introduction

Gooseberry ice cream offers a delightful balance of tartness and creamy sweetness, perfect for a refreshing summer treat. This homemade recipe combines fresh gooseberry purée with a rich custard base for a unique and delicious dessert.

Ingredients

• 4 egg yolks
• 100g caster sugar
• 1 tsp vanilla extract
• 400ml double cream
• 200ml whole milk
• 500g gooseberries, topped and tailed
• 3 tbsp caster sugar

Instructions

1. Step 1: Make the gooseberry purée by placing the gooseberries, 3 tbsp caster sugar, and 4 tbsp water into a pan. Heat gently, stirring occasionally, then bring to a simmer. Cook until the fruit starts to burst.
2. Step 2: Transfer the mixture to a food processor and blend until smooth. Pass the purée through a sieve to remove seeds and skins. Set aside to cool.
3. Step 3: In a large bowl, whisk together the egg yolks, 100g caster sugar, and vanilla extract until pale and creamy.
4. Step 4: Heat the milk and double cream in a pan until just below boiling. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to combine.
5. Step 5: Pour the combined custard back into the cleaned pan. Heat gently, stirring continuously with a wooden spoon until the custard thickens and coats the back of the spoon.
6. Step 6: Allow the custard to cool, then chill thoroughly in the refrigerator.
7. Step 7: Stir the cooled gooseberry purée into the chilled custard. Pour the mixture into an ice-cream maker and churn until thickened and creamy.
8. Step 8: Transfer the ice cream to a freezerproof container and freeze until firm and ready to serve.

Tips & Variations

• Use ripe gooseberries for a sweeter flavor or blend with a little lemon juice for extra brightness if your berries are too tart.
• Try substituting the vanilla extract with a splash of elderflower cordial for a floral twist that complements the gooseberries.
• If you don’t have an ice-cream maker, freeze the mixture in a container and stir vigorously every 30 minutes until firm to prevent ice crystals.

Storage

Store the gooseberry ice cream in an airtight, freezerproof container. It will keep well for up to 2 weeks in the freezer. When ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gooseberries for this recipe?

Yes, frozen gooseberries can be used. Thaw them completely before making the purée and adjust the cooking time as needed since they will release more liquid.

Do I need an ice cream maker to make this recipe?

An ice cream maker is recommended for the smoothest texture, but you can also freeze the mixture in a container and stir every 30 minutes to break up ice crystals until frozen.

Gooseberry Ice Cream Recipe

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★★★★★

4.9 from 70 reviews

• Author: Noah
• Total Time: 4 hours (including chilling and freezing time)
• Yield: Serves 6

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Description

This refreshing Gooseberry Ice Cream recipe combines the tartness of fresh gooseberries with a rich, creamy custard base. The ice cream is made from scratch using egg yolks, cream, milk, and vanilla, with a homemade gooseberry purée swirled in for a natural fruity flavor. Perfect for a light summer dessert, it is churned in an ice cream maker to achieve a smooth and creamy texture.

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Ingredients

Scale 1x2x3x

Gooseberry Purée

• 500g gooseberries, topped and tailed
• 3 tbsp caster sugar
• 4 tbsp water

Custard Base

• 4 egg yolks
• 100g caster sugar
• 1 tsp vanilla extract
• 400ml double cream
• 200ml whole milk

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Instructions

1. Prepare Gooseberry Purée: Place the gooseberries, 3 tablespoons of caster sugar, and 4 tablespoons of water in a pan. Heat gently while stirring until the mixture simmers and the fruit starts to burst. Transfer the mixture to a food processor and blend until smooth. Push the purée through a fine sieve to remove pips and skin, then allow it to cool.
2. Make Custard Base: In a large bowl, whisk together the egg yolks, 100g caster sugar, and vanilla extract until pale and creamy. In a separate pan, heat the milk and double cream to just below boiling point. Slowly pour the hot milk and cream mixture onto the egg mixture while whisking constantly to combine without curdling.
3. Cook Custard: Clean the pan used for heating the milk and pour the egg and milk mixture back in. Heat gently over low heat, stirring continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon. Remove from heat and allow it to cool completely, then chill in the refrigerator.
4. Churn Ice Cream: Once the custard and gooseberry purée are both cold, mix them together thoroughly. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the mixture thickens and reaches a soft-serve consistency.
5. Freeze: Transfer the churned ice cream into a freezerproof container and freeze for several hours or until firm enough to scoop. Serve chilled.

Notes

• Using ripe, fresh gooseberries will give the best flavor.
• If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm to reduce ice crystals.
• Ensure to whisk the hot milk mixture into the eggs gradually to prevent scrambling.
• The custard base must be cooled completely before churning for optimal texture.
• You can substitute caster sugar with granulated sugar if needed, but caster sugar dissolves more quickly.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Churning
• Cuisine: British

Keywords: gooseberry ice cream, homemade ice cream, summer dessert, custard ice cream, fruit ice cream, berry dessert