Leave a comment
August 16, 2013 by dgarnett2013
Gooseberry ice cream: Jillian Pearson
- 450g gooseberries – red ones are best when available
- 170g of sugar
- scant 300 ml or half a pint of cream (or much less)
Cook gooseberries with sugar.
Sieve and cool.
Whip cream and fold in to gooseberry mixture.
Churn in ice cream machine.
Made when Kyle and Lauren, who came to stay.