Gooseberry and Elderflower Ice Cream
Delight your taste buds with the tangy-sweet charm of Gooseberry and Elderflower Ice Cream, a luxurious homemade treat that perfectly balances bold fruitiness with floral elegance. This creamy creation begins with ripe, tart gooseberries cooked down into a silky puree, then swirled into a rich custard base infused with a fragrant touch of elderflower cordial. With the comforting smoothness of heavy cream, the natural sweetness of vanilla, and a hint of tangy zest, this ice cream is a sophisticated dessert that’s perfect for warm summer days or a refined dinner finale. Serve it in crisp waffle cones or elegant bowls to showcase its pale, pastel hue and aromatic allure. Whether you’re entertaining guests or treating yourself, this recipe is a show-stopping way to savor the unique flavors of summer. Optimize your homemade ice cream game with this gooseberry and elderflower dessert masterpiece!
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Recipe Information
Ingredients
- 300 g Gooseberries
- 150 g Granulated sugar
- 60 ml Elderflower cordial
- 300 ml Heavy cream
- 200 ml Whole milk
- 4 large Egg yolks
- 1 tsp Vanilla extract
Instructions
Rinse the gooseberries under cold water, remove any stems, and place them in a saucepan with 50g of the granulated sugar and 3 tablespoons of water.
Cook the gooseberries over medium heat for 10 minutes, stirring occasionally, until they soften and break down. Allow the mixture to cool slightly, then blend until smooth using an immersion blender or food processor. Set aside to cool completely.
In a medium saucepan, whisk together the egg yolks and the remaining 100g of sugar until pale and creamy. Set aside.
In a separate saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat until the mixture is steaming but not boiling.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to combine.
Return the custard mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil.
Remove the custard from the heat and stir in the elderflower cordial. Allow the mixture to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Once chilled, fold the gooseberry puree into the custard mixture until well combined.
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours for a firmer texture.
Serve scoops of the Gooseberry and Elderflower Ice Cream in bowls or on cones, and enjoy!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 209.3 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 421 mg | 32% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
