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 Dozens die after catching COVID-19 in our hospitals
- 2 5 haunted locations that will give you a Halloween fright
- 3 'We were lied to' - Residents' dismay as development prompts privacy concerns
- 4 No Time To Die is 'a bloated but entertaining slice of spy action'
- 5 Tributes paid to 'greatly respected' coach operator
- 6 Signs on A505 to discourage littering after stretch becomes 'eyesore'
- 7 Julian Clary and Matthew Kelly star in 'a theatrical gem' at Cambridge Arts Theatre
- 8 Riverdance's 25th anniversary show lifts the roof off Cambridge Corn Exchange
- 9 Family pay tribute to 'truly special individual' killed in A1307 crash
- 10 Guitar once owned by Pink Floyd's Syd Barrett to be sold at Cambridge auction
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.