Ingredients 900g (2lbs) gooseberries 160g (6oz) caster sugar 250ml (1/2pt) double cream Method There is no need to top and tail the gooseberries. Put them in a saucepan with the sugar and a couple of tablespoons of cold water. Cook over a slow heat, sti
900g (2lbs) gooseberries
160g (6oz) caster sugar
250ml (1/2pt) double cream
You may also want to watch:
There is no need to top and tail the gooseberries. Put them in a saucepan with the sugar and a couple of tablespoons of cold water. Cook over a slow heat, stirring from time to time, until they are very soft and the juice is running.
- 1 Sir Tom Jones set for green, green grass of Newmarket Racecourses
- 2 Person dies after being struck by train in Cambridge
- 3 Bassingbourn Barracks: New chapter for Army’s flagship operational training centre
- 4 How many people in our area have been 'pinged' by NHS COVID app?
- 5 Access between platforms to be restored at Royston station
- 6 Arrests made in connection with large-scale money laundering operation
- 7 Parents' tribute to caring community as they continue push for new specialist facilities
- 8 Police hunt 36-year-old wanted for harassment and restraining order breaches
- 9 What are the outstanding schools in Hertfordshire?
- 10 Thatcher returns after 30 years to repair cottage where he met his wife
Remove from the heat and push the gooseberries through a sieve to make a pureé. Leave the pureé to get cold. Whip the double cream until stiff, then mix with the pureé. Pour into a plastic container and freeze for several hours, stirring once or twice to distribute the cream.
Bring the ice-cream out of the freezing compartment and into the refrigerator about half an hour before serving. Enough for four good helpings.