“This is a brilliant, seasonal and easy recipe. Gooseberries are a forgotten and such an underrated ingredient. So delicious when made right and perfect as a not too sweet jam ripple in this no churn ice cream recipe. The only thing you will need here is patience to let the ice cream set and the urge of poking your finger in the ice cream checking whether it has set” - Bettina Campolucci Bordi, Bettina’s Kitchen
HEATWAVE ACTIVITY
NO CHURN GOOSEBERRY, THYME COCONUT ICE CREAM
PREPERATION TIME:
20 MINUTES
—
FREEZING TIME:
ATLEAST 2 HOURS
—
SERVES: 6
INGREDIENTS:
For the Ice cream
• 3 cans of coconut cream or milk (full fat) chilled in the fridge overnight
• pinch of vanilla pod powder or a whole vanilla pod
• 3 tbsp of caster sugar
Sticky Gooseberry jam ripple
• 1 punnet of gooseberries (the red and sweet type)
• 60 grams of soft brown sugar
• 3 sprigs of thyme
1
Preheat the oven to 375 F. 2
Start off with the gooseberries. Add the punnet into a pan with the sugar and the thyme and bring to a boil. One boiling set the heat to a simmer and let simmer on low heat for 20 minutes or until sticky. Once the consistency is caramelized and the jam sort of sticks on a teaspoon take off the heat. Blitz in a small container or with a handheld blender until smoothish and let it cool down. 3
Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in a chilled mixing bowl. 4
You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream. 6
Preheat the oven to 375 F. 2
Start off with the gooseberries. Add the punnet into a pan with the sugar and the thyme and bring to a boil. One boiling set the heat to a simmer and let simmer on low heat for 20 minutes or until sticky. Once the consistency is caramelized and the jam sort of sticks on a teaspoon take off the heat. Blitz in a small container or with a handheld blender until smoothish and let it cool down. 3
Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in a chilled mixing bowl. 4
Using a hand held mixer, whip until creamy and smooth add the sugar and vanilla. Whip until fully incorporated. Get a container that is not too deep to set the ice cream. Ladle in the vanilla and add dollops of the gooseberry jam in between to create a nice pattern.
5You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream. 6
You will need to set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
7
Will keep in the freezer for up to one week, but best when fresh.
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