Gooseberry Ice Cream

There's nothing better than freshly picked berries and ice cream in summer so why not combine the two with this recipe for tangy homemade gooseberry ice cream?

Course Dessert

Cuisine British

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 226kcal

Author Corina Blum

Ingredients

300 g gooseberries
50 g caster sugar
300 ml double cream
Icing sugar or sweetener optional

Metric - US Customary

Instructions

Put the gooseberries in a saucepan with a tablespoon of water and the sugar. Heat until the berries begin to break down. Leave to cool and then chill in the fridge.
Mix the gooseberries and cream together in a mixing jug.
Taste and mix in a little icing sugar or an alternative sweetener if the mixture is not quite sweet enough.
Follow your ice-cream maker's instructions. Pour the gooseberry mixture into the ice cream maker and let it churn for about 15 minutes by which time it should be fairly stiff. Transfer to a freezer container and place in the freezer. Or eat straightaway.

Notes

The amount of sugar needed for the gooseberries can vary a lot so the nutritional information for this recipe is just an approximate guideline.

Nutrition

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