Steps
- Put 400g of topped and tailed gooseberries, 200g of superfine sugar, and 2 tablespoons of water in a saucepan. Heat gently until the sugar dissolves.
- Increase the heat and simmer for a few minutes, until the berries soften. Blend with 3 tablespoons of elderflower cordial until smooth, then cool completely.
- Mix 500ml of Greek yogurt with 150ml of whole milk, then stir in the fruit purée.
- Churn in an ice cream maker until frozen, about 2 hours, checking the machine's instructions. Transfer to a covered freezer-safe container and freeze for 3 hours, until firm.