Since I rediscovered this method of making no-churn ice cream a few weeks back, I have been having so much fun experimenting with different flavours. I hope you aren’t fed up with ice cream recip…. hang on, how would that even be a thing? So here’s another ice cream recipe….
The only slightly tricky and slightly time-consuming aspect of this recipe is making your own gooseberry curd. But, you know, you could just buy a jar of curd (lemon or lime if you can’t find the gooseberry kind) and you have a super-fast dessert all sorted (apart from having to leave it in the freezer overnight of course – do allow time for that!).
This recipe contains eggs that are not completely cooked so should not be given to anyone who needs to avoid raw eggs.
For the curd:
500g green gooseberries
50g butter, cut into pieces
2 eggs, lightly beaten, and sieved to remove all the yucky bits
For the ice cream:
400g of the gooseberry curd
200ml condensed milk
500ml double cream
You will need a shallow freezer container with a lid – mine is about 11 inches by 6 inches and is about 3 inches deep, and is absolutely ideal. If you don’t have one that is this shallow, don’t worry too much, the ice cream will just take a little longer to freeze.
You need to use 400g of the gooseberry curd in the ice cream, and you will have more than that – just pop the leftovers into a jar or plastic container – it will keep in the fridge for a couple of weeks. It is fantastic on toast, buns or scones, or you can spoon a bit extra on to your ice cream.
- Put the gooseberries in a pan with a tablespoon of water (don’t bother to top and tail the gooseberries), bring to a simmer and then cook very gently until the gooseberries are very soft.
- Press the cooked gooseberries through a sieve to remove seeds and bits of flower and stalk.
- Put the gooseberry purée into a heatproof bowl balanced over a pan of gently simmering water. Make sure that the bowl of purée does not come into contact with the water. The aim here is to heat the purée incredibly gently.
- Add the sugar to the purée and stir until dissolved, and then add the butter, bit by bit.
- Add the beaten egg, little by little, stirring all the time.
- Heat gently, stirring very frequently, until the purée has thickened. This takes around 20-25 minutes. The curd will not get terribly thick – you will be able to tell it is ready when the trail left in the curd by the spoon is visible for a couple of seconds. You can also put half a teaspoon of the purée on a cold plate (have a plate ready in the freezer) – if you draw your finger through the purée and it stay fairly permanently in two halves, the curd is ready.
- Chill the purée in the fridge.
- Beat the cream and condensed milk together in a large bowl and chill in the fridge – if you can power up your fridge a bit, do it now!
- After all the ingredients are really cold, whip the cream and condensed milk mixture until it holds very soft peaks.
- Dollop about a third of the cream mixture into the freezer container, and then dot spoonfuls of the curd around the mixture (use about 1/3 of the curd), and swirl it in a bit with a fork (but don’t over mix). Continue with a 2 more layers of the cream mixture and curd.
- Pop into the freezer for at least 6-8 hours. Remove from the freezer for at least 20 minutes to soften a bit before serving.
We enjoyed it with extra gooseberry curd and a little bit of crumbled meringue for crunch purposes. By the way, if you have a lot of gooseberries available to you, I have a recipe for larger quantities of green gooseberry curd right here.
For more recipes do visit my directory of Very Berry recipes.