Gooseberry & Elderflower Ice Cream

This entry is filed under Dessert Recipes.


Gooseberries are at their best right now but as with elderflowers, the season is very short, so when you’re next out and about be sure to grab a punnet of just ripe fruit – otherwise you’ll be too late to make this rather grown up ice cream.  Luckily for me, my friend Mable,’The Gardening Queen’ has produced a massive gooseberry crop this year. They were just ripening and still very tart when I popped over to pick them up, so perfect for fools and ice cream.

The good news is you don’t need to top and tail the gooseberries, or puree them for this particular recipe. Don’t worry about the little brown furry tips, believe it or not they disintegrate during the freezing process. Just mix the cooked fruit with the whipped cream and custard and in return you’ll get a lovely textured ice cream.

For added summeriness, you can of course slosh in some elderflower cordial when you cook the gooseberries. And if you want to up the ante and really show off,  try presenting the ice cream in a tuile basket. Besides looking very professional, the added taste and texture is divine and bound to wow your guests.

Makes: 1.5 litres
Preparation & Cooking Time: 4 hours
Effort Level: a little effort

750g gooseberries
300ml double cream
300ml single cream
3 medium egg yolks
75g caster sugar + extra to sweeten the fruit
150ml elderflower cordial
cornflour (optional)

2 saucepans
Large shallow container with lid
Balloon whisk
Teacup and fork
Cling film

Here’s What You Do:
Wash and pick over the gooseberries and tip into a saucepan, add the elderflower cordial undiluted and place over a medium heat. Leave to cook for 10 minutes or until all the fruit has popped. Take off the heat, sweeten to taste then leave aside to cool.

Meanwhile, make the custard. Pour 300ml single cream and 75g sugar into a saucepan and bring just up to the boil, then take off the heat.

Next separate the eggs (use the whites for a pavlova or something) and briefly whisk the yolks in a teacup using a fork. Add a splash of scalded cream and mix well then tip the whole lot back into the saucepan and stir continuously over a low/medium heat until the custard has thickened (this takes approx 10 minutes). If you can’t be bothered to wait that long mix a soupspoon of cornflour with 2 of milk and stir into the custard and keep whisking until thick. (as a precaution, have a sinkful of cold water ready just in case the custard splits which is unlikely so long as you keep stirring). Once thick, take the custard off the heat, cover with cling film to stop a skin forming and leave to cool.

Once everything is cool, whip up the double cream until thick then mix it with the pureed fruit and custard. Assuming you don’t have an ice cream maker, tip the mixture into a large shallow container and cover with a lid or cling film then place in the freezer for an hour. After that time, take it out and stir briskly with a fork to break up the ice crystals (alternatively, blitz with a blender stick or pulse briefly in a food processor). Return to the freezer and repeat the process again an hour later. When you’re ready to serve, bring up to room temperature for a good half an hour beforehand. Enjoy!

6 Responses to “Gooseberry & Elderflower Ice Cream”

  1. Blog cuisine says:

    Great, I will try this recipte. Thanks for sharing

  2. Karen Maven says:

    I really liked the sound of this recipe when you posted it so flagged it, with the plan to give it a go once the weekend arrived. But as per bloody usual its way too cold outside and I just can’t contemplate making any ice cream – maybe i’ll make crumble instead

  3. food lover says:

    Rarely do I encounter a blog that ticks all the boxes. Your content is outstanding and i love the look of this ice cream. Now I’m off to find some gooseberries….!

  4. How exciting to hear i can make any old icecream without a machine. Thanks Uma.
    Brenda x

  5. Uma says:

    Thanks Mary! Its just a little pocket camera – sony cyber shot. Too be honest it was more luck than anything, one of these days I’m going to splash out on an upgrade, but until then my mobile phone camera and the pocket sony will do.

  6. Mary Trent says:

    I love the photo of gooseberries in a basket, what kind of camera do you use???

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