Gooseberry ice cream recipe
Gooseberry Ice Cream recipe
|sugar, to taste|
|4 large||eggs, whites only|
|225 g||caster sugar|
|300 ml||double cream|
Gently cook the fruit with the water and a little sugar on a moderate heat, in a covered saucepan until softened. Do not overcook as the flavour will be impaired. Remove from heat and allow to cool slightly. Purée the fruit and juices in a blender until smooth.
Set aside to cool completely.
In a clean bowl whisk the egg whites until stiff and then whisk in the sugar. Fold the fruit purée into the beaten whites.
Whip the cream until just stiff and fold into the main mixture. Transfer to ice cream maker and freeze according to manufacturers’ instructions. Spoon finished ice cream into an airtight freezer-proof container and freeze for about an hour if needed to serve immediately, or for at least 2-3 hours until fully firm to serve later.
Allow to soften slightly before serving.
About this recipe:
I have made this with green varieties alone, pink or purple varieties alone (home-grown) and a mixture. The green varieties are generally more tart, the pinks etc sweeter. A mixture of about half of each provides a good balance between the two extremes.
ca. 45 min
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