Gooseberry Ice Cream Recipe

In a saucepan, combine gooseberries and sugar. Cook over medium heat until the gooseberries are soft and the sugar has dissolved, about 10 minutes.

Remove from heat and let it cool completely.

Once cooled, puree the gooseberry mixture in a blender or food processor until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the gooseberry puree into the whipped cream.

Stir in the vanilla extract.

Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.

Serve the gooseberry ice cream in bowls or cones.