Gooseberry Ice Cream from The Great Ice Cream Book by Jon Croft
Heat the gooseberries slowly with the granulated sugar and cook until tender. Purée the mixture through a sieve and leave to cool. Place one half of the purée in the deep freeze. Melt the gelatine...
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Cooking tools:
- Stove
- Saucepan
- Wooden spoon
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Freezer
- Measuring cup
- Spatula
Ingredients
- ½ oz. (15 g.) gelatine
- 8-10 oz. (225-275g.) granulated sugar
- 2 lb. (900 g.) gooseberries
- 10 fl.oz. (275 ml.) double cream, whipped
- 6 oz. (175 g.) castor sugar
- 2 eggs
- 5 tablespoons water
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