In our family ice cream is the favorite treat. Perhaps there’s a profound meaning, but we’ve never thought of it. We just keep on loving ice cream. You don’t need to explain some fundamental things, right?
I’ve noticed few times that any ice cream should meet
our Andrew’s demanding expectations. He loves keeping it classy. That means loads of chocolate and nuts. Nope, he still loves sophisticated combos (Does he have a chance not to love them since I make ice cream, haha?) There is one quintessential rule. All sophisticated combos should be loaded with chocolate and nuts. You got his logic, didn’t you?
But there’s one thing we agree on. We both are not fond of eating fruit ice cream. That could be cool once in a while, but ice cream should include….yes, you’re right, nuts and chocolate!
I started making ice cream in 2011, and since that time I’ve made ice cream, I believe, over 100 times. I remember almost all the fruit combos. Let’s count them.
- Lemon Curd Ice Cream
- Apple Pie Ice Cream
- Blueberry Cheesecake Ice Cream
- Roasted Rhubarb and Crumble Ice Cream (It looked horrendous!)
- Melon Cream Cheese Ice Cream
- Raspberry Dark Chocolate Ice Cream (Here we go!)
- Mango Mascarpone Ice Cream
- Cherry Mascarpone Ice Cream
- Lemon Ricotta Poppy Seeds Ice Cream (Highly recommend this one!)
Sure I might have made but not recorded on my old blog a few other flavors, but this data is quite representative.
And now guys, take a bright marker and mark this date in you calendar!
Today it’s August, 8. The year is still 2015.
And this is the first fruit ice cream I’m sharing here! One year back or so I would have said something like that “It’s the first and the last fruit ice cream here”. However, this summer I’ve been trying to cut down on ice
cream chocolate and nuts, so a few fruit versions happened to be. Moreover, I’ve came to realize fruit ice cream could be sophisticated as well! What’s wrong with me?
Originally, when we picked some lovely gooseberries on the farm, I was going to make sorbet. But when I thought about Gooseberry Ice Cream. Why not. I asked Andrew probably hoping he would reject such a pathetic idea, but he agreed. What’s wrong with him too?
I decided to enhance it with some chocolate mint because
we got a lot of the chocolate mint in the garden which I needed to utilize I though adding it would introduce a sophisticated flavor in the background.
It did, indeed.
This Gooseberry Mint Ice Cream turned out to be really good. Refreshing and tart, it reminded me rhubarb flavor. Not bad at all. But I think some white chocolate would make it even better, haha.
Ok, I hope you have already marked this date in your calendar? Good! I think we should celebrate a new holiday. Every year. Or better month.
What about you folks? Have you ever incorporated gooseberries in cooking? What’s your favorite fruit ice cream combo? How would you name this new holiday?:)
Gooseberry Mint Ice Cream is a delicious way to use these lovely berries. Gooseberries and chocolate mint work greatly together introducing refreshing and tart flavor.
- 1 pound goosberries
- a bunch of chocolate mint
- 1/2 cup water
- 1/3 cup sugar (or more, to taste)
- 3 cups heavy cream
- Place the chocolate mint and water in a pot, bring to a boil, and simmer for about 5 minutes. Slightly cool.
- Place the gooseberries and the mint (with the liquid) in a cup of your blender and proceed until smooth.
- Strain. You will get about 2 cups of puree.
- Add the sugar and cream in the puree. Try and add more sugar if needed.
- Place the mixture in the cup of an ice cream maker and proceed as recommended in your manual, for about 25 minutes.
- You can serve it at once (the ice cream will remain soft) or place in a plastic container in the freezer, to get it firm.