Portion/Yield:Makes about 1 liter ice cream
I am definitely on a ice cream and sorbet mission. When we first opened the doors to the British Larder in Suffolk we bought all of our ice creams and sorbets. We do have and brought with us a very very old ice cream machine with two broken knobs and require hot wiring to work, not safe, hope you understand the reason for buying ready made. We also like to support the local produces and that is why we where not horrified by the idea of buying rather than making. As time passed and we celebrated our first years anniversary we settled into the business and the kitchen team are stable which means we can start focusing on the products we wanted to make and that is on our to do list.
Ice creams and sorbets was one of those, ‘to do’ items on the wishlist. Well Ross took the lead on the ice cream and sorbet front while I was writing my book and I happily popped along with my ideas and flavour combinations. This recipe is one of Ross’s combos and I think it’s a real treat!
Part of the mission was inspired by the large quantity of fresh seasonal produce that we received all of a sudden. I love the summer bounty as there is so much to pick and choose from that there is simply not enough time for me to write each and every recipe and dish that I do. Slowly but surely I shall build this a fantastic recipe collection of seasonal produce to be enjoyed for years to come.
Ingredients & Method
- 400ml double cream
- 400ml semi skimmed milk
- 6 large egg yolks
- 125g caster sugar
- 150g fresh gooseberries pureed (whole gooseberries if using the TM method)
- 40g stem ginger roughly diced
Measure the cream and milk into a medium saucepan and over low heat bring the mixture to just before boiling point.
In a medium mixing bowl whisk the yolks and sugar till creamy, add one ladle of the hot milk to the egg mix, blend and return the egg mix to the warm milk.
Over low heat whilst stirring continuously cook the egg custard until thickened but do not allow it to boil, this should take about 10 minutes.
Once thickened remove the pan from the heat and stir in the pureed fresh gooseberries and diced stem ginger.
In a ice cream machine churn the ice cream accordingly to manufactures instructions, transfer the ice cream to the freezer and use when needed.
It will remain easy to scoop for up to three days and there after the ice cream might set fairly hard.
Place the whole gooseberries in the TM jug, blend till smooth on speed 10 for 1 minute, add the rest of the ingredients apart from the stem ginger. Set the timer to 15 minutes, 70 degrees C speed 4 with the butterfly paddle inserted. Once cooked pour into ice cube trays and freeze for 12 hours. Pop the frozen ice cream cubes in a chilled Thermomix jug, pulse 4 times to break the cubes down, then insert the butterfly whisk and whip for 1minute and 30 seconds add the diced stem ginger whilst whipping. Return to the freezer till needed.