Gooseberry and Elderflower Ice Cream
This ice cream is unbelievably good. Perhaps one of the best treats of early summer would be to serve A Very Easy One Crust Gooseberry Pie accompanied by home-made ice cream: what a combination!
Serves 6-8 – makes 2 pints (1.2 litres)
|1½ lb (700 g) young green gooseberries|
|8 tablespoons elderflower cordial|
|3 oz (75 g) sugar|
|For the custard:|
|10 fl oz (275 ml) whipping cream|
|3 large egg yolks|
|2 oz (50 g) sugar|
|1 rounded teaspoon cornflour|
|1 dessertspoon liquid glucose|
|Need help with conversions?|
|You will also need a 3½ pint (2 litre) polythene freezer box 8 x 8 inches x 2½ inches deep (20 x 20 cm x 6 cm deep).|
This recipe is from Delia Smith's Summer Collection
First place the cream in a saucepan and bring it up to just below simmering point. While it is heating, place the egg yolks, 2 oz (50 g) sugar and the cornflour in a bowl and whisk together till smooth.
Now add the liquid glucose to the hot cream and whisk that too until the glucose has melted down and blended with the cream.
Next, pour the whole lot over the egg mixture, then return everything to the saucepan and continue whisking over a medium heat until the mixture thickens to a custard.
Now rinse out and dry the bowl, pour the custard back in, cover with clingfilm and allow to cool.
Meanwhile top and tail the gooseberries using kitchen scissors and place them in a saucepan with 3 oz (75 g) sugar.
Put a lid on the pan, place over a low heat and let them cook gently till soft – about 5-6 minutes.
Then place a large nylon sieve over a bowl and press the gooseberries through to extract all the pips.
Next, stir the elderflower cordial into the gooseberry purée and, as soon as the custard is cool enough, combine the two together.
Now you can either freeze-churn the mixture in an ice cream maker till thick, or else pour it into the polythene freezer box, cover with a lid and freeze till half-frozen (about 3-4 hours).
At this stage beat the mixture, still in the box, with an electric hand whisk.
Return it to the freezer, then repeat 3 hours later, and after that freeze till solid and store till needed.
Transfer to the main body of the fridge for 30 minutes before serving.
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This American idea for making a pie is blissfully easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can see the fruit inside and, because there is less pastry, it's a little easier on the waistline.
A marriage made in heaven, gooseberries and elderflowers complement each other perfectly - an example of nature at its best, as both ingredients are in season at the same time! These jellies are a refreshing summer pud.
This has to be one of the easiest fruit tarts to make in the world. The filling is essentially gooseberries and custard set in a pastry crust. I have found that a teaspoon of balsamic vinegar somehow really gives an added flavour dimension...
I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate. If you're serving this to someone who doesn't like yoghurt, don't worry – they won't know.
What a wonderful way to use up excess gooseberries! This recipe combines creaminess and a fruity compote to mouthwatering effect.
Was it a happy accident or nature's clever plan, that while English gooseberries are ripe and ready for picking, the elderflower trees are in full blossom, and that the flavours of the two together are superlative? Now that elderflower is concentrate
When Delia has an overload of gooseberries here's how she uses them up
This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.
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