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.