Gooseberry icecream

We have finally found another recipe involving gooseberries that we all like. Hurrah! (Especially given that the gooseberry bush on the allotment is crawling with big fat berries this year).

If you didn't freeze this, it'd make a nice gooseberry fool (although you may want to tone down the sugar).

You'll need:

500g gooseberries, topped and tailed
150g caster sugar
a tablespoon of water
250ml greek yoghurt
250ml double cream

Sling the gooseberries in a non-stick saucepan with the sugar and water. Bring to the boil (really carefully so the sugar doesn't catch), and then simmer for 10 minutes or so until the gooseberries are pulpy.

Strain through a sieve - you'll have a beautiful green puree. In the meantime, whip the yoghurt and double cream together until it holds in soft peaks. Stir through the gooseberry puree, and then tip everything into an ice cream maker, or into a plastic box to go into the freezer.

If you're using an ice cream maker like mine, the tricky bit is remembering to put the bowl in the freezer the day before you need it so it's suitably cold. If you're using the good old-fashioned plastic box method, you'll need to take it out of the freezer every hour or two to give the ice cream a good whisk as it solidifies.

It's delicious with fresh raspberries or strawberries sprinkled on the top. You quite liked yours with hundreds and thousands (the colours aren't what they used to be though).