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
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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.
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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.