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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
