Gooseberry, Mint and Vanilla Ice Cream
Serve this Mint and Vanilla Ice Cream with fresh gooseberries with Italian biscotti
- Serves: 2-4 |
- Difficulty: moderate
- Prep Time : 10 mins |
- Cook Time : 10 mins
1½ C (375 ml) fresh cream
21/3 C (580 ml) milk
7 egg yolks
1 C (250 ml) brown sugar
½ vanilla pod
2 tsp (10 ml) finely chopped fresh mint
200 g fresh gooseberries
Prepare your ice-cream maker as per manufacturer’s instructions.
Heat the cream and milk, removing it from the heat just before it boils.
Whisk together the egg yolks, sugar and seeds from the vanilla pod and then combine it with the warm milk mixture. Return to the heat and turn your stove to its lowest setting. Stir with a wooden spoon until the custard thickens slightly and coats the back of the wooden spoon. Ensure that you do not overcook or overheat the mixture, as it can curdle easily.
Remove the custard from the heat, let it cool completely and then stir in the chopped mint. Churn the mixture in the ice-cream maker according to the manufacturer’s instructions.
Fold in the whole gooseberries and transfer the churned ice cream to a decorative mould.
Serve with Italian biscotti.