Gooseberry Ice Cream

Gooseberry Ice Cream 

6-8 umbels of elderflower

1lb (450g.) of gooseberries

1lb. (450 g) sugar

300mls water

300mls. Whipping cream  

1. Snip off the flower stalks and top and tail gooseberries.
2. Heat water and sugar in a saucepan, bring to boil and boil for 3 minutes to form a light syrup.
3. Add goosberries and boil until tender.
4. Remove from heat and add the elderflowers. Allow to cool and then chill.
5. Whip the cream and fold into chilled puree.
6. Mix thoroughly, pour into freezer box and freeze until sides are frozen but middle still soft.
7. Put into bowl and beat well with a wooden spoon.
8. Return to freezer box and freeze.
9. Remove from freezer 1 hour before eating.

 Jane Allan (from The BOG Cookery Book)