Gooseberry And Elderflower Ice Cream Recipes

GOOSEBERRY AND ELDERFLOWER ICE CREAM

Steps:

• Top and tail the gooseberries, wash them and put them in a saucepan with the water and sugar; cover and bring slowly to the boil, stirring occasionally to a pulp.
• Keeping the heat low, simmer the gooseberry pulp, uncovered, for 5 minutes; allow to cool slightly then put in a blender and process until smooth; sieve to make a smooth puree and set aside to cool.
• When the puree is cold, add the elderflower cordial and cream; mix well and check the sweetness, adding a bit more sugar if required; pour into a plastic container and freeze for at least 8 hours or overnight.
• NOTE: allow the ice cream to soften for 10 minutes before serving.
• The original recipe instructs you to process or whisk the ice cream when partially frozen, re freeze then repeat in order to break down any ice crystals that may form; I must confess that whenever I see this instruction I always ignore it and have never had a problem with grainy ice cream: I'll leave the choice up to you, but of course it will increase the preparation involved.

GOOSEBERRY & ELDERFLOWER YOGURT ICE

Steps:

• Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries.
• Remove from the heat, carefully tip into a food processor and whizz to a purée. Add the elderflower cordial and whizz again. Taste to check that the purée is sweet enough and has enough elderflower flavour - remember that the flavour will be diluted by the yogurt, so it needs to be quite sweet. If not, add a sprinkle more sugar or a splash more cordial and whizz again. Mix the yogurt and milk until smooth, then add the purée and mix again.
• Pour the mixture into an ice cream machine. Churn until frozen - about 2 hrs.
• Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.

GOOSEBERRY ICE CREAM

Steps:

• To make the purée, put the gooseberries and sugar in a pan with 4 tbsp water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Tip everything into a food processor and whizz until puréed. Push through a sieve to get rid of the pips and skin. Cool.
• Put the eggs and sugar and vanilla in a large bowl and whisk until pale. Heat the milk and cream to just below boiling then pour onto the eggs, whisking all the time, until completely mixed.
• Clean out the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Cool and chill.
• Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.

PINK GOOSEBERRY, PEACH, AND ELDERFLOWER SOUP WITH VANILLA ICE CREAM

Steps:

• Pull off tops and tails of gooseberries and halve berries lengthwise. Transfer berries to a 1-quart heatproof jar or a heatproof bowl. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries. Cool mixture. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
• Peel peaches and cut into very thin wedges. Gently stir peaches into berry mixture and divide among 6 soup plates. Thinly slice basil and sprinkle over soup. Scoop ice cream into soup.