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.
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
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.
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