- 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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