Gooseberries are an easy-to-grow soft fruit and they can thrive in many kinds of soil, although they really like a sunny site.
They can be grown as bushes or be trained against a wall to take up less space in a small garden – you can also grow gooseberries in containers.
Gooseberries are ready for picking from early July - birds love the berries so protect the ripening fruit with fine gauge netting.
Gather green, under-ripe fruits for making jam, pies, tarts, and sauces in June, taking every other fruit, leaving the remainder to swell into ripe, sweet berries to gather in July.
Pick fully ripened berries carefully as they are soft and likely to burst. Excess fruit can be frozen.
Rinse the gooseberries thoroughly in cold water before top and tailing the ends with scissors.
No Churn Gooseberry Ice Cream Recipe
An easy, no-churn, homemade ice cream made with a sweet gooseberry puree.
This recipe is based on Nigellas No Churn ice cream, but with a tangy gooseberry twist.
Ingredients
300 millilitres double cream
175 grams condensed milk
1/2 a teaspoon of vanilla essence
100g Fresh Ripe Gooseberries (for the puree)
100ml Water
125g Caster Sugar
Method
For the Puree:
Boil the gooseberries with the water and sugar until the gooseberry skins soften and the mixture thickens. Press the fruit mixture through a seive, leaving the skins and seeds and keeping the puree.
For the Ice Cream:
Whisk all the rest of the ingredients together until soft peaks form, and you have an airy mixture.
Add the gooseberry puree to the icecream mixture and gently stir together. Then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight.
Serve straight from the freezer.
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