Gooseberry and Elderflower
Whiling a way a couple of happy hours at a pick your own farm in this glorious sunny weather last week I was able to stock up not only on strawberries but the rather peculiar gooseberry, something not seen so often these days unless you grow them yourself. They are an odd fruit, pale green and hairy, acid sharp raw and hidden extremely well under straggly bushes with the most vicious thorns. Picking them is not the pleasure of picking strawberries, where you can sit happily in the warm straw between rows and fill a basket (and your mouth) without moving barely an inch. I picked a punnet on a whim and was pondering what to do with them when back at home. It was too hot to make more jam or to put the oven on for a pie but our current unusual sunshine cries out for homemade ice cream. What could be nicer than combining the gooseberry with it's classic partner of elderflowers, just coming to the end of their season, in a cool and creamy summer treat?
Gooseberry and Elderflower Ice Cream
500-600g fresh gooseberries
200-250g caster sugar
zest from one lemon
juice from one orange
7-8 heads of elderflowers
300ml whipping cream
1/2 can of light condensed milk (can is normally 397g)
Cook the gooseberries with the sugar, lemon zest, orange juice and flowers gently until the fruit has burst and the sugar has dissolved. Push the cooked fruit and flowers through a fine sieve so you are left with a scented puree, allow to cool.
Using an electric whisk, whip the cream and condensed milk together until thick and creamy and pour into a plastic tub. Pour the cooled fruit puree on top and using a spoon 'ripple' the fruit through the creamy mixture. Freeze in the freezer for 3-4 hours or overnight and remove from the freezer for about 10 minutes before you want to serve it.
You can serve this in cones or dishes, it's up to you. Make it fancy by spooning over a little more stewed gooseberries and maybe a sprig of fresh elderflowers but whatever you do, make sure you thank the 'Elder Mother' before removing her flowers, there's magic in those trees.....
Gooseberry and Elderflower Ice Cream
500-600g fresh gooseberries
200-250g caster sugar
zest from one lemon
juice from one orange
7-8 heads of elderflowers
300ml whipping cream
1/2 can of light condensed milk (can is normally 397g)
Cook the gooseberries with the sugar, lemon zest, orange juice and flowers gently until the fruit has burst and the sugar has dissolved. Push the cooked fruit and flowers through a fine sieve so you are left with a scented puree, allow to cool.
Using an electric whisk, whip the cream and condensed milk together until thick and creamy and pour into a plastic tub. Pour the cooled fruit puree on top and using a spoon 'ripple' the fruit through the creamy mixture. Freeze in the freezer for 3-4 hours or overnight and remove from the freezer for about 10 minutes before you want to serve it.
You can serve this in cones or dishes, it's up to you. Make it fancy by spooning over a little more stewed gooseberries and maybe a sprig of fresh elderflowers but whatever you do, make sure you thank the 'Elder Mother' before removing her flowers, there's magic in those trees.....
This sounds divine. I love gooseberries, they remind me of my very early childhood, when we had bushes in the garden. They taste best slightly overripe directly from the bush when they are warm from the sun!
ReplyDeleteHi Annika, I'm in total agreement. I love picking your own, getting all hot and dusty, watching the birds and the bees and scoffing sun warmed fruit.....bliss!
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