Gooseberry ice cream

• egg yolks↗4
• caster sugar↗100g g
• vanilla extract↗1 tsp tsp
• double cream↗400ml ml
• whole milk↗200ml ml
• gooseberry↗500g g

  topped and tailed

• caster sugar↗3 tbsp tbsp

Step-by-step instructions

1. 1

   To make the purée, put the gooseberries and sugar in a pan with 4 tbsp water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Tip everything into a food processor and whizz until puréed. Push through a sieve to get rid of the pips and skin. Cool.

2. 2

   Put the eggs and sugar and vanilla in a large bowl and whisk until pale. Heat the milk and cream to just below boiling then pour onto the eggs, whisking all the time, until completely mixed.

3. 3

   Clean out the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Cool and chill.

4. 4

   Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezerproof container and freeze until needed.