Gooseberry Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 2 lb. (900 g.) gooseberries
  • 8-10 oz. (225-275


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 2