Gooseberry Fool ice cream
The classic British fruit dessert now turned into ice cream! Enjoy during the summer, or use it to bring back the good memories!
For the compote
  • 500 gram gooseberries (topped, tailed and cut in halves)
  • 75 gram sugar
  • 50 ml water
For the ice cream
  • 75 gr extra sugar
  • juice of ½-1 lemon
  • 200 ml (close to 1 cup) cream
  • 200 ml (close to 1 cup) milk
  • (optionally) 2 sheets of gelatin
  1. Start by making the compote: Clean the berries, possibly topping and tailing them. Cut them in halves.
  2. Put the cut goosedberries in a saucepan together with 75 ml sugar and 50 ml water. Cook until soft (should take about ten minutes or so). Let cool down, then purée the berries with a handheld mixer or the likes.
  3. Add the milk, the cream, the extra sugar and the lemon juice.
  4. Whisk - the ice cream base is now ready for churning!
  5. If using gelatin, soak the gelatin sheets in cold water for at least ten minutes. Then, put about 100 ml (about ½ cup) of the ice cream base in a sauce pan and bring to an almost-boil. Add the soaked, dripping-wet sheets of gelatin and dissolve them completely. Then, mix this gelatin-infused part with the rest of the ice cream base and churn in your ice cream machine (or still-freeze, using your freezer).
  6. Enjoy freshly churned, or store in a freezer-safe box, covered with plastic film and a lid.
With the relatively high amount of liquid, this ice cream will freeze rather stiff if left in the freezer. Enjoy it freshly churned, OR use a higher proportion of cream than in the recipe, OR use some stabilising gelatin (or agar agar, pectin or others which you may find more pleasing)