Elderflower Ice-cream with a Gooseberry Ripple

in a bowl

Another output from the Extreme Ice-cream Experimentation Station and one which is very very tasty.

I mean what are you to do if you make about 20 litres of elderflower cordial? Sure, I am selling some of it in the Blue Rabbit Cafe but i think there will still be some spare. The base is my regular vanilla iceceam made using my raw goat milk without the vanilla and with elderflower cordial added in. After churning it I then layer in the gooseberry ripple.

Unlike with the mulberry puree, it is essential to sieve your gooseberry puree otherwise it is basically just seeds.


Elderflower Ice-ceam with a gooseberry ripple: for the icecream – 150g sugar; 5 egg yolks; 825ml of milk and cream – I tend to use about 150-200ml cream and the rest is milk. Adding some cream gives the ice-cream an extra richness; couple of good sploshes of elderflower cordial. For the ripple as many gooseberries you have (you can mix any spare gooseberry puree with double cream to make a fool and eat it for breakfast); sugar to taste.

Bring milk and cream to the boil and leave to cool a little. Whisk sugar and egg yolks until very light and fluffy-ish. Pour cream/milk onto egg yolk mixture while still whisking. Put back in saucepan and cook gently on a low heat, stirring all the time until the custard is thickened. Strain through a sieve (not sure why) and chill. Then add the elderflower cordial to taste and put in an icecream maker until churned and nearly frozen. Meanwhile gently cook the gooseberries with the sugar, puree, sieve and then layer in a cotainer with the ice-cream.


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