Gooseberry and Elderflower Ice Cream Recipe

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serves:

4 to 6

Skill:

easy

Prep:

20 min

Cooking:

15 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Ingredients

  • 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

Method

  • 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

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.

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