Gooseberry Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Old Parsonage,
Farrington Gurney

Chef/proprietor H. M. Gofton-Watson


  • 2 lb. (900 g.) gooseberries
  • 8-10 oz. (225-275g.) granulated sugar
  • ½ oz. (15 g.) gelatine
  • 5 tablespoons water
  • 2 eggs
  • 6 oz. (175 g.) castor sugar
  • 10 fl.oz. (275 ml.) double cream, whipped


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 2oz. (50 g.) of the castor sugar until they are thick. Gradually add the cooled gelatine and fold in the whipped double cream. Place in the refrigerator.

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.