It was my husband who suggested gooseberry ice cream. Can't think why I hadn't thought of it before, I am always looking for other ways to use my gooseberries. Not enough to bother with jam, plus I don't eat much jam only marmalade so I end up freezing my excess berries and then forgetting about them.
I cooked up about 900 g/2 lbs of berries with about 100g / 1/2 cup sugar and when they were soft I pushed them through a sieve and let it cool.
I made a custard base yesterday
250 ml each of whole milk and whipping cream just bought to a boil.
I whisked together 4 egg yolks, 65 g / 1/3 cup sugar and a pinch of sea salt until light. Whisk in the cream mixture and return to a clean pan and cook over medium heat stirring until it is thick enough to coat the back of a spoon. Then strained the custard into bowl set in a larger bowl filled with ice and a little water to cool the custard quickly. As I stirred the custard to cool it I added the chilled gooseberry purée and checked the sweetness. I always refrigerate my ice cream mixtures overnight so the flavours can blend. This morning I poured it into my ice cream maker and churned it while checking out the scenery on this stage of Le Tour de France. Then I put into my freezer to firm up. see the photo -it was delicious.