Frances Bissell

Elderflower Stone Ice-Cream with Poached Gooseberries

Preparation info
  • serves

    8

    • Difficulty

      Easy

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

Ice-cream beaten and mixed on a slate or marble slab has become very fashionable in North America, and it is easy to do at home if you have a marble pastry slab in your kitchen. You also need a couple of heavy paddles, but I find a couple of cleavers work quite well.

Ingredients

  • 500 g/1 lb gooseberries, topped and tailed
  • 150 ml/5

Method

Rinse the gooseberries (there is no need to top and tail them as they will be sieved) and then poach them in 3 tablespoons of the cordial until tender. Sieve, cool and refrigerate until required. You can do this the day before preparing the ice-cream.

Remove the ice-cream from the freezer 10