Saturday, January 06, 2007
Ice-Cream Sunday 3: Gooseberry and Elderflower Ice-cream
I love gooseberries. They taste so good! Mini kiwi-fruits without the hairy exterior. A burst of delicious flavour in every bite. It just sucks that they're hardly in season here, and when they are, they're incredibly expensive! I needed 3 punnets for this ice-cream, at $5 each. Gasp! I actually made it a few weeks ago, during the short gooseberry season, and have had it in the freezer just waiting for a day like today.
I ate a bowl of it today in the afternoon, to try and get a respite from the oppressive heat and humidty that seems to have gripped Melbourne. It was very light, tart, and refreshing. A little too tart; I had to sprinkle castor sugar over the top to make it more palatable. It did, however, have a fabulous texture. I've found that fruited ice-creams tend to be a bit icier and harder than the creamy ice-creams, but this one had a good scooping texture. (I also managed to let it sit out on the bench for a good half hour before digging in, which helped).
The recipe is Nigella's, from Forever Summer. It is made of 3 parts. The first is a purée of gooseberries, elderflower cordial and water, which you cook on a low heat until the berries collapse; the second part is a custard made with single cream, caster sugar and egg yolks; and the third part is a tub of double cream. You just fold all the parts together (making sure they're nice and cold first), and then churn it in an ice-cream maker, before putting in the freezer to freeze completely. Just a little hint: the mixture tastes absolutely heavenly (even better than the finished product, in fact), so save yourself a decent amount for scraping out of the bowl, the saucepan, the spoon, the churn...
The recipe makes a generous litre.