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Gooseberry Ice Cream

May 7, 2020 Penny 10 Comments

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portion-gooseberry-icecream-with-strawberry-on-top
Gooseberry Ice-cream

Proper Gooseberry Ice Cream

I love ice cream. I especially love ‘proper ice cream’ with cream and real fruit. There is a world of difference between cheap synthetic type ice creams and premium ice creams. Well you can make your own ‘premium’ ice cream for the price of a mid range ice cream. It will probably have more fruit in it and be more tasty. And you get to control the amount of sugar

This gooseberry ice cream cost about £3.20 for a litre and it is completely delicious. It would be great in an ice cream sundae, with meringue or just on its own.

Homemade premium ice cream, with real fruits and real cream and yoghurt. Full of goodness – pure luxury

Made With Real Gooseberries

The ice cream is very easy to make with few ingredients. The recipe is simply gooseberry stew, whipped up and frozen with cream and yoghurt. It is easier if you have an ice cream maker, but it is not essential. If you don’t have an ice cream maker you will need to stir the contents every hour during the freezing process.

Once you know how to make ice cream you can really substitute any fruit you like and you can have premium ice cream for a fraction of the price of shop bought, whenever you want!
You can use red or green gooseberries for this ice cream. Red gooseberries are sweeter than green ones so the stewing process needs less sugar. If you use green gooseberries, simply double up the sugar when stewing – but taste before adding too much sugar and ensure there is wtill a bit of a tangyness to the gooseberries.

portion-gooseberry-icecream-with-strawberry-on-top

Gooseberry Ice Cream

Deliciously easy ice cream dessert
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Freezing time 8 hours hrs
Course Dessert
Cuisine British
Servings 4
Calories 247 kcal

Equipment

  • Ice cream maker
  • electric hand held whisk

Ingredients
  

  • 450 g gooseberries
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 250 ml double cream
  • 250 ml greek yoghurt
  • 3 tablespoons sugar optional

Instructions
 

  • Top and tail the gooseberries (cut the stalks off)
  • Place in a heavy bottomed saucepan with the water and sugar
  • Heat gently and stew until soft and mushy - about 10 minutes
  • Put in a bowl to cool - when cool put in fridge to chill
  • Once gooseberries ready, whip cream to soft peaks with an electric whisk
  • Stir in yoghurt
  • Stir in gooseberry mix and stir well
  • Stir in extra sugar to taste if desired
  • Place in an ice cream maker and operate until frozen
  • -OR-
  • Place in ice cream tub in freezer and remove every hour to stir and replace until frozen

Notes

If you are using an ice cream maker, remember to put it in the freezer 24 hours before you want to use it.
Keyword Easy, quick dessert

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Print Friendly, PDF & EmailPrint Recipe

Comments

  1. Liz Darcy Jones says

    September 30, 2020 at 8:47 pm

    5 stars
    Hi Penny and all – this recipe has sorted my parents’ gooseberry problem out (they don’t like them in crumbles as they’re too tart).

    But my addition which turns it into a dinner table dessert is to chop in some crystallised ginger before freezing… Yummy!

    Reply
    • Penny says

      October 1, 2020 at 9:38 am

      Thank you for sharing the inspired addition – sounds wonderful! 🙂

      Reply
  2. Joan Simpson says

    June 28, 2015 at 10:10 am

    Just wondered how man is “every hour” for freezing and stirring?

    Reply
    • Penny says

      June 29, 2015 at 10:03 am

      Good question – Probably about 3 or 4 – but it depends on the temperature of your freezer, the size and shape of your container and the temperature of the mixture so it is difficult to say exactly.

      If you try it let us know – I don’t have a lot of experience of it as I use and ice cream maker.

      Reply
  3. Anne says

    November 4, 2013 at 8:34 pm

    Hi Penny Thanks for this recipe, I’ve made it with my homegrown gooseberries and it was yummy! Wondering if you have ever made it using strawberries (my granddaughter’s favourite) Many thanks Anne

    Reply
    • penny says

      November 4, 2013 at 8:42 pm

      Glad you enjoyed it, Anne. I haven’t made it with strawberries but I am sure it would work. Let me know if you try it!

      Reply
      • Anne says

        November 4, 2013 at 9:41 pm

        Will do Penny, think I will puree them and just stir in before freezing.

        Reply
  4. John Adams says

    August 21, 2013 at 6:37 am

    I love the simplicity of this recipe – effectively just the fruit and cream, no egg whites or custard, and no straining out of the tasty and distinctive pips and skins. I will use it for my gooseberries, white currants and worcesterberries. But when and how if at all do you use the second spoonfuls of sugar which are in the ingredients but not the instructions?

    Reply
    • penny says

      August 21, 2013 at 7:57 am

      Well, I love simple cooking that is easy and no fuss. Sounds like you have a great crop of berries 🙂 . The extra sugar is to stir in at the end before the freezing process if you like your ice cream a little sweeter. It depends on how tart your berries are too. Thanks for noticing and I have added a line to the recipe to explain.

      Reply
      • John Adams says

        August 22, 2013 at 6:09 pm

        Thanks, Penny. i made half sharp (labelled “Grown-up Gooseberry Ice Cream) and added a bit of sugar to the second batch. Both great, but the added sugar surpirsingly seems to bring out the flavour of the fruit a bit more.

        Reply

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