Thank you to Helen for making this delicious ice-cream for our summer fruit evening. I think this is definitely one for people who think they don't like gooseberries!
To serve 6-8
Place 1 kilo of gooseberries in a saucepan with a dribble of water to get them started and 125g caster sugar. Stir over a low heat until the sugar has dissolved. Bring to a gentle simmer and cook for about 10 - 15 minutes, until the gooseberries are completely soft and mostly broken. Rub the mixture through a sieve into a bowl.
Measure 500ml double cream and combine half of it with 250ml whole milk. Scald this mixture in a pan until almost boiling. Mix 4 egg yolks with 125g caster sugar, then pour in the hot milk and cream, whisking all the time. Return this custard to the pan and stir constantly over a very gentle heat until it starts to thicken. Remove from the heat and keep stirring as it cools and thickens further.
Combine the custard with the sievved gooseberry puree, mixing thoroughly. Lightly whip the remaining double cream and fold it in. You've pretty much made a rich gooseberry fool and you could chill it and serve it as such at this point - or press on and make your ice-cream. Taste the mixture and add more sugar if you think it needs it. An ice-cream mixture before freezing should always taste a little too sweet, as sweetness is muted in the freezing process.
Now either pour the mixture into an ice-cream machine and churn until frozen or freeze churn the old-fashioned way, by putting the mixing basin in the freezer and removing it every hour or so to whisk up and emulsify the half-frozen mixture.
Pack into tubs and freeze. Leave at room temperature for a good half an hour before serving. Serve with shortbread or other sweet biscuits.
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