CREAMY GOOSEBERRY ICE CREAM

GOOSEBERRY ICE CREAM

FANTASTIC NOSTALGIC CREAMY JERSEY MILK

CUSTARD FOR THE ICE CREAM

MY FABULOUS ICE CREAM MAKER ALL IT TAKES IS 20 MINUTES TO HAVE PERFECT SOFT CREAMY ICE CREAM ANY FLAVOUR MY HUSBAND FANCIES

INGREDIENTS

3 egg yolks

300ml full cream milk

150g caster sugar

1 vanilla pod seeds scraped

250g gooseberries

Place the gooseberries in a pan with approx 50ml water & gently simmer for a few minutes add 50g of sugar, dissolve and take of the heat. 

Whisk the egg yolks and sugar together until light and pale in colour, meanwhile gently heat the milk to just a simmer with the vanilla seeds and the pod.  Once at a simmer point take off the heat and pour over the egg yolks, whisking all the time, then return back to the pan on a low heat.  Keep stirring all the time and you are looking for a consistency that will coat the back of the spoon.  Do not rush this process, it takes approx 5 minutes to thicken just slightly, ready to use, if you turn up the heat too high the custard will split/curdle and will be ruined.

Pass the custard through a sieve and add the gooseberries, add the mixture to your pre-chilled ice-cream maker and let it do it's magic for 20 minutes, then enjoy.  To store in the freezer place in a air tight container and use within 3 months.