Recipe for cooking gooseberry-marshmallow ice cream
Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.
Gooseberry-Marshmallow Ice Cream
12 lrg. white marshmallows
3/4 c. evaporated milk
1 lb. fresh or frozen gooseberries
1/3 c. sugar
2/3 c. cream, whipped
1/4 c. light corn syrup
Melt marshmallows with evaporated milk in a bowl placed over a pan of warm water, stirring until smooth. In saucepan, cook half the gooseberries in 2 Tbsp. water over gentle heat for about 5 mins. or until the skins burst and the fruit softens. Stir in sugar, then strain. Let cool.
Fold in whipped cream and pour into a container. Cover and freeze until firm.
Make a sauce by cooking the remaining gooseberries with corn syrup and 2 Tbsp. water in a covered pan over gentle heat until the fruit softens. Pass through a strainer and set aside.
About 45 mins. before serving, transfer the ice cream to the refrigerator. Just before serving, warm the sauce gently if necessary. Spoon ice cream between macaroons and pour sauce over.
