Serves 4

- 400g green gooseberries

- 120g caster sugar

- 3 tbsp undiluted elderflower cordial (bought or home-made)

- 250ml chilled double cream

Put the gooseberries in a saucepan with the sugar and 1 tbsp water and bring to the boil. Turn down the heat to a simmer, cover and cook for about 5 minutes, stirring and squashing occasionally, until the fruit has collapsed into a purée. Tip into a sieve and rub through with a spatula to get rid of all the pips and skins. Push through as much of the purée as you possibly can, remembering to scrape the bottom of the sieve. Leave to cool, then stir in the elderflower cordial and put in the fridge for an hour or so to chill.

Beat the cream to soft peaks and gently fold into the gooseberries. Churn in an ice-cream machine or tip into a plastic container and freeze for 2 hours, until frozen around the edges. Take it out and give it a thorough whisk, then freeze for another hour or 2 and whisk again. Finally, whisk once more an hour later and freeze until firm. If it freezes solid, move to the fridge for 30 minutes, or until it reaches a scoopable consistency.

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