Heat the gooseberries slowly with the granulated sugar and cook until tender. Purée the mixture through a sieve and leave to cool.
Place one half of the purée in the deep freeze. Melt the gelatine in the water and add it to the remaining purée. Leave to cool.
Separate the eggs. Whip the whites until stiff and set aside. Beat the egg yolks with
When the frozen purée is nearly firm stir in the stiffly whipped egg whites and the remaining castor sugar. Then fold this mixture into the refrigerated one and place in the deep freeze. This ice cream will not require any further stirring.
© 1984 All rights reserved. Published by Jon Croft.