Zutaten für Gooseberry And Elderflower Ice Cream
- 1 pound (450g) gooseberries
- 1/2 cup (100ml) water
- Caster Sugar
- 1/2 cup (120ml) elderflower cordial
- Double Cream
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Zubereitung von Gooseberry And Elderflower Ice Cream
- Top and tail 1 pound (450g) gooseberries. Wash thoroughly and place in a medium saucepan with 1/2 cup (100ml) water and 1/2 cup (100g) granulated sugar.
- Cover the saucepan and bring to a gentle boil over medium heat, stirring occasionally until the gooseberries break down into a pulp.
- Reduce heat to low, uncover the saucepan, and simmer the gooseberry pulp for 5 minutes, stirring occasionally.
- Remove from heat and let cool slightly. Transfer the pulp to a blender and blend until completely smooth.
- Strain the puree through a fine-mesh sieve to remove any seeds or lumps. Set aside to cool completely.
- Once the puree is cold, stir in 1/2 cup (120ml) elderflower cordial and 1 cup (240ml) heavy cream.
- Mix thoroughly. Taste and adjust sweetness by adding more sugar if needed.
- Pour the mixture into a freezer-safe container. Freeze for at least 8 hours, or preferably overnight.
- (Optional) For an extra-smooth texture, churn the ice cream halfway through the freezing process using an ice cream maker, then refreeze. This step helps to reduce ice crystal formation.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
110g
Fat
85g
Carbs
13g
