Wild Gooseberry Ice Cream is a modern Greenlandic recipe for a classic custard-based ice cream that makes use of the local wild gooseberries. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Wild Gooseberry Ice Cream.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Wild gooseberries are a Greenland thing and on of the many foraged foods found on this island. As it happens, this is also the recipe that I use for wild foraged gooseberries at home. It's slightly tarter than ordinary gooseberry ice cream and in small amounts makes an excellent palate cleanser.
Ingredients:
For the Custard:
4 egg yolks
100g caster sugar
400ml double cream
200ml whole milk
To make the purée, combine the prepared gooseberries and sugar in a saucepan 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 fine-meashed sieve, pressing down with the back of a spoon to get rid of the pips and skin. Set aside to cool.
For the custard, combine the eggs and sugar 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.
Clean the milk pan then pour the custard back in. Heat gently, stirring all the time with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Take off the heat then set aside to and chill.
Mix the gooseberry purée with the custard then churn in an ice-cream maker until thickened. Put into a freezer-proof container and freeze until needed.
Click on the image, above to submit to Pinterest.