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

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