Add the milk, the cream, the extra sugar and the lemon juice.
Whisk - the ice cream base is now ready for churning!
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).
Enjoy freshly churned, or store in a freezer-safe box, covered with plastic film and a lid.
Notes
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)
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2014/09/gooseberry-fool-ice-cream/