Lovely balmy summer days, roses and lilies blooming, sandals and skirts, strolling on the common and sitting outside. What could top it all off except home-made gooseberry and elderflower ice-cream?
The gooseberries having turned from green to translucent yellow, are plump and ripe for picking. Gooseberries are such a perfect match for the light fragrant taste of elderflower. At this time of year the elder bushes are developing their berries, the flowers mostly gone. Another year I will try making cordial from the flowers of my black elder, the Sambucus nigra, as I have read that these are equally as nice as the wild elder you find in the hedgerows and result in a delicate pink-coloured cordial. In the meantime, ice-cream…
Method for making Gooseberry and Elderflower Ice-cream
I used the classic Delia recipe from her brilliant book Delia Smith’s Summer Collection, which I think may be out of print, but is still available from the usual places.
I have had this book since the 1990s, so it isn’t new or trendy, but I still regularly make things from it.
The recipe is also available online on Delia’s site:
I didn’t deviate from the recipe at all (I wouldn’t dare!) even though I was tempted to ignore the instruction to sieve the gooseberries to extract all the pips and skin, because it is a bit of a faff. I was glad that I did, because the ice-cream was lovely and smooth and didn’t lose any flavour.
Would I make this again?
Yes, when the gooseberries are in season again. It is a really light refreshing tasty ice-cream, perfect for a warm sunny day.