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Gooseberry and elderflower no-churn ice cream recipe
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Create the perfect homemade ice cream that's ideal as a cooling refresher on a hot summer's day. In season from June to August, gooseberries get sweeter as they ripen with their tart flavour pairing perfectly with the floral taste of elderflower. Serve with crumbled ginger nut biscuits for a satisfying crunch and an added sharpness. See method
Ingredients
- 300g gooseberries
- 50g golden caster sugar
- 2 tsp elderflower cordial
- 600ml whipping cream
- 200g condensed milk
- 1 tsp vanilla bean paste or extract
- 120g ginger nut biscuits, roughly crushed
Each serving contains
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Energy
1325kj
318kcal
16%
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Fat
23g
33%
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Saturates
14g
71%
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Sugars
21g
24%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 25.3g
Protein 2.9g
Fibre 0.2g
Method
- Put the gooseberries and sugar in a medium saucepan set over a medium heat and cook for 3-4 mins, stirring occasionally, until the sugar has melted and the gooseberries have released some liquid. Increase the heat to medium-high and simmer for 6-7 mins until thickened and the gooseberries are just holding their shape. Stir in the cordial, then transfer to a heatproof bowl and leave to cool completely.
- Whisk the cream, condensed milk and vanilla in a mixing bowl until just forming soft peaks. Swirl in the cool gooseberry mixture, then transfer to a 1.5ltr freezer-proof container and allow to freeze solid. Leave to soften at room temperature for 15 mins (returning any unused to the freezer quickly) before serving with crushed ginger biscuits.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Condensed milk recipes