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.
Gooseberry Ice Cream
- Ice cream maker
- electric hand held whisk
- 450 g gooseberries
- 2 tablespoons water
- 2 tablespoons sugar
- 250 ml double cream
- 250 ml greek yoghurt
- 3 tablespoons sugar optional
- 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
- Place in ice cream tub in freezer and remove every hour to stir and replace until frozen
Liz Darcy Jones says
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!
Thank you for sharing the inspired addition – sounds wonderful! 🙂
Joan Simpson says
Just wondered how man is “every hour” for freezing and stirring?
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.
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
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!
Will do Penny, think I will puree them and just stir in before freezing.
John Adams says
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?
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.
John Adams says
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.