Gooseberries: No Churn Gooseberry Ice cream

It is gooseberry season and I for one am very happy.

This tart fruit has people divided - a bit like marmite - you are either a lover or a hater.

I am lucky enough to have a pal that grows them on his allotment so as long as I pick them they are fair game. I have one little plant growing in the garden so I am hopeful that I might just get some fruit from it next year.

The name ‘gooseberry’ comes from the French ‘groseille à maquereau’ which translates to mackerel berry. These berries are the perfect sharpness to balance out the mackerels oily richness.

These little berries are packed full of vitamin C and fibre.

It is possible to eat them raw later in the season but most people would rather have them cooked.

I wanted to try something new with them this year … I usually make chutneys, cakes and crumbles so this recipe is for a simple ice cream.

No Churn Gooseberry Ice Cream Recipe

200g gooseberries

100g golden caster sugar

1tbsp honey

1tbsp water

250ml Greek Yogurt

75ml milk

In a small pan heat the gooseberries, sugar, honey and water. Heat on a medium heat until the sugar has dissolved and the gooseberries have become pulpy.

Once cool blitz until combined (sieve if you want to remove all bits).

Add the Greek yogurt and milk and blitz until smooth and combined.

Pop into a freezer proof contain and freeze for around 4 hours. Remove from the freezer and blitz again, this will breakdown any ice crystals. Pop back in the freezer for a couple of hours. Repeat the blitz/freeze once more. This should make sure you have a smooth ice cream.

This ice cream should last in the freezer for a couple of months.

I am not sure mine will last that long!!

I hope you enjoy.

L x