Preserving Gooseberries

Gooseberry Ice Cream

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1 lb gooseberries

4 egg yolks

1/2 cup granulated sugar

1 tsp vanilla extract

12.5 oz double cream

3/4 cup whole milk

Prepare the gooseberries by washing and trimming off the stem section and a nibble off the opposite end.

Puree The Gooseberries

Puree the gooseberries in a pan or pot by adding a few tablesppons of water along with 3 tbsp. of sugar and cook on a low heat for 3 -4 minutes. Complete process by mashing the mix in a blender or food processor untill thoroughly pureed.

Push the puree through a sieve or fine mesh strainer to exclude the skins and any fine seeds. Allow it to Cool for 10 - 15 minutes.

While it's cooling whisk the egg yolks, granulated sugar and vanilla together in a large bowl.

Mix the milk and cream together and cook on a high heat - not quite boiling, just high. Once it has cooked for a minute or so add the eggs and remaining sugar - continue whisking while it's cooking for less than 5 minutes. Make sure the sugar is completely incorporated into the mix. This is your custard.

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You'll want to remove the custard from the pan and clean out any film or residue that has accumulated along the pan side, then pour it back in along with the gooseberry puree that was chilling while you made the custard. Cook the two together on a low heat whisking all along.

Once the mix is thoroughly blended together - chill it for about 10 - 15 minutes in the fridge then churn in an ice cream maker according to manufacturers instructions.

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