GOOSEBERRY ICE CREAM
Gooseberry puree: 370g gooseberries (Topped and tailed.) 50g castor sugar 20g elderflower cordial 30ml water
METHOD
Add gooseberries, sugar, elderflower cordial and water to a pan. Cook gooseberries until soft and pulpy. Push hot puree through a sieve to remove seeds and tough skin Allow to cool. Will need 3-4hrs. Whip double cream to soft peaks. 1/2pt, 284ml, 270g. Fold in cold gooseberry puree. Place in a freezer proof container of the appropriate size Freeze.