Gooseberry and elderflower ice cream

    5 hours 30 min

    An old fashioned and special ice cream made with gooseberries and elderflower. You don't need an ice cream maker for this recipe.


    Dorset, England, UK
    8 people made this

    Serves: 10 

    • 450g (1 lb) gooseberries (stalks on)
    • 2 hard cuts elderflower (stalks on)
    • 75g (3 oz) granulated sugar
    • 4 eggs, separated
    • 100g (4 oz) icing sugar, sieved
    • 300ml (1/2 pt) double cream, whipped

    Prep:10min  ›  Cook:20min  ›  Extra time:5hr freezing  ›  Ready in:5hr30min 

    1. Put gooseberries in a saucepan with elderflowers and sugar. Cover pan and cook gently. When quite soft, take from heat and leave to cool a bit.
    2. Blend in processor and then strain puree through a sieve and leave to cool completely.
    3. Whisk egg yolks with half the icing sugar until mixture is pale and thick.
    4. Whisk egg whites until they are stiff. Whisking all the time, gradually add remaining icing sugar.
    5. With a large metal spoon fold together the gooseberry puree and yolk mixture. Lastly fold in the meringue mixture. Put in polythene container and freeze.
    6. Take out of the freezer 30 minutes before serving.

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