Ingredients

  • 300ml whole milk
  • 300ml double cream
  • 1 lemongrass stalk, sliced
  • 4 medium egg yolks
  • 200g caster sugar
  • 200g gooseberries
  • 3 tbsp elderflower cordial

Method

  1. Pour the milk and cream into a heavy-based saucepan. Add the lemongrass and heat until just below boiling point. Remove from the heat and stand for 8-10 minutes, then strain through a sieve to remove the lemongrass.
  2. Meanwhile, beat the egg yolks and 125g sugar until doubled in volume.
  3. Slowly pour the warm milk onto the egg mixture, stirring constantly.
  4. Return the mixture to a clean saucepan and heat until it is a thick enough consistency to coat the back of a wooden spoon.
  5. Place the gooseberries in a saucepan with the remaining sugar and the cordial. Heat gently until the gooseberries are soft and pulpy. Blitz in a food processor or mash with a potato masher. Once cool, chill in the fridge.
  6. Churn the cold custard mixture until nearly set, adding dollops of the gooseberry puree. Transfer to a container and freeze.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 9 April 2015

You may also be interested in…

Recipe

Beef-and-tofu-noodle-salad

Beef & tofu noodle salad

A perfect supper for al fresco dining

Read more…

Recipe

Summer-fruit-galettes

Summer fruit galettes

Treat your sweet tooth with these colourful mini tarts

Read more…

Recipe

Beetroot & gin-cured salmon gravlax with pickled fennel & watercress salad

Get into the Scandi spirit with this delicious starter

Read more…

Recipe

Gooseberry, gin & ginger marmalade

Celebrate gin week – 10-17 June – with this cheeky preserve

Read more…

Recipe

Apricot & gin compote

Knock up this simple sweet treat in time for gin week – 10-17 June

Read more…

Recipe

Bacon, tomato & tamarind relish with avocado & fried egg on sourdough

Liven up lunchtime with this delicious way to celebrate British sandwich week – 8-14 May

Read more…

View the archive