Name: Gooseberry ice cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 4 egg yolks; 100g caster sugar; 1 tsp vanilla extract; 400ml double cream; 200ml whole milk; 500g gooseberry topped and tailed; 3 tbsp caster sugar

4 egg yolks
100g caster sugar
1 tsp vanilla extract
400ml double cream
200ml whole milk

Gooseberry puree

500g gooseberry
topped and tailed
3 tbsp caster sugar

Method

step 1
To make the purée, put the gooseberries and sugar in a pan with 4 tbsp water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Tip everything into a food processor and whizz until puréed. Push through a sieve to get rid of the pips and skin. Cool.
step 2
Put the eggs and sugar and vanilla in a large bowl and whisk until pale. Heat the milk and cream to just below boiling then pour onto the eggs, whisking all the time, until completely mixed.
step 3
Clean out the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Cool and chill.
step 4
Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.