Ingredients

The following ingredients have 8 Servings
  • 4 egg yolks
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 400ml double cream
  • 200ml whole milk
  • 500g gooseberry , topped and tailed
  • 3 tbsp caster sugar

Instruction

  • To make the purée, put the gooseberries and sugar in a pan with 4 tbsp water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Tip everything into a food processor and whizz until puréed. Push through a sieve to get rid of the pips and skin. Cool.
  • Put the eggs and sugar and vanilla in a large bowl and whisk until pale. Heat the milk and cream to just below boiling then pour onto the eggs, whisking all the time, until completely mixed.
  • Clean out the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Cool and chill.
  • Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.