Wednesday, 28 July 2010

Gooseberry ice cream

There's no food colouring in here, this ice cream was made with red gooseberries and all natural ingredients:
  • 500g gooseberries, topped, tailed, and halved
  • 150g sugar
  • 30g water
  • 250g double cream
Put the Gooseberries, water and sugar in a pan. Heat gently, stirring occasionally, until the sugar has melted, then increase the heat and simmer for 4-5 minutes. Whizz up in a liquidizer and pass through a sieve while still hot. Allow to cool completely, then refrigerate for a couple of hours before whisking into the cream - just until combined. Churn in an ice cream machine for 10-15 minutes, then transfer to a freezer and freeze for at least one  hour before serving. Recipe from Ices: The Definitive Guide.

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