Gooseberry and Stem Ginger Ice Cream
Making home made ice cream is simpler than you may think. Give this refreshing version a try this summer.
- 400ml double cream
- 400ml semi skimmed milk
- 6 large egg yolks
- 125g caster sugar
- 150g fresh gooseberries, pureed
- 40g stem ginger, roughly diced
- Measure the cream and milk into a medium saucepan and over low heat bring the mixture to just before boiling point.
- In a medium mixing bowl whisk the yolks and sugar till creamy, add one ladle of the hot milk to the egg mix, blend and return the egg mix to the warm milk.
- Over low heat whilst stirring continuously cook the egg custard until thickened but do not allow it to boil, this should take about 10 minutes.
- Once thickened remove the pan from the heat and stir in the pureed fresh gooseberries and diced stem ginger. Let cool.
- Once cooled, pour the mixture into a ziptop bag, squeeze out all air, and seal. Place in the freezer, lying flat, until solid.
- Remove from freezer and break into chunks small enough to fit into the bowl of your food processor or a high-powered blender. Pulse the chunks until completely smooth. Pour into an airtight container, cover and serve whenever you are ready. The ice cream will remain easy to scoop for up to three days and there after the ice cream might set fairly hard.