Fruit Ice Creams » Gooseberry Ice Cream Varieties » Gooseberry Ice Cream Recipe

Gooseberry Ice Cream

Gooseberry Ice Cream


  • 1 lb gooseberry
  • 1/2 cup water
  • 1 1/2 cups sugar
  • 1 1/2 cups milk
  • 3 egg yolks
  • 1 cup cream
  • 1/4 cup glucose powder

Preparation Method

  • Place 1lb of gooseberries, ½ cup of water and 1 cup of sugar (or to taste) in a saucepan and simmer for approximately ten minutes.

  • In a separate saucepan, make the custard by heating 1 ½ cups of milk and ¼ cup of sugar.

  • Bring to boiling point and remove from the heat.

  • In a heatproof bowl, whip up 3 egg yolks with a further ¼ cup of sugar.

  • Pour the hot milk into the egg mixture and then put back into the saucepan on the stove and stir over a gentle heat until the custard coats the back of a spoon. Do not allow to boil.

  • Cool both the fruit and custard down and liquidize and/or sieve the fruit mixture to make a puree.

  • Set aside 1/3 of the fruit puree for use later.

  • Mix the remaining 2/3 of the fruit puree with the ¼ cup of glucose powder.

  • Mix this with 1 cup of whipping or double cream and add in the custard mixture.

  • Pour into the ice cream maker and follow the manufacturers instructions to freeze the ice cream.

  • When ready, mix in the remaining 1/3 of the fruit puree very roughly, leaving a marbled effect.

  • Place directly into the freezer and freeze for at least one hour before serving.

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