- 950g (2lb 2oz) gooseberries, topped and tailed
- 6tbsp (90ml) elderflower cordial
- finely grated zest 1 lemon
- 600ml (1pt) double cream
- 8 Amaretti biscuits, lightly crushed
In a heavy-based saucepan, gently simmer the gooseberries in the elderflower cordial and lemon zest until very soft and pulpy. Remove from the heat, push the fruit through a sieve and leave to cool thoroughly.
Lightly whip the cream until it forms soft peaks and fold through the gooseberry and elderflower purée. Pour into a large plastic container and freeze for several hours or overnight. Scoop into chilled glasses and scatter over the crushed amaretti biscuits.
Top Tip for making Gooseberry and Elderflower Ice Cream
You could also freeze the mixture in a loaf tin or terrine dish, lined with cling film, to make it easy to take out of the mould. Serve in thick slices and decorate with the biscuits.