This sweet and tart dessert can be made with either the green or red dessert gooseberries.

1. Gently cook gooseberries with either the elderflower cordial or with very little water (just enough to cover the bottom of the pan), and add a little sugar to taste.
2. When the berries are soft, puree them and leave to cool.
3. Beat the egg whites until they form soft peaks and then gradually beat in the caster sugar.
4. Fold the gooseberry puree gently into the egg mixture.
5. Fold the cream into the egg mixture and freeze.

This recipe was given to us by a customer and tested by Anne Price, using red dessert gooseberries in this photo. I’ve also seen a more elaborate gooseberry ice-cream recipe by Hugh Fearnley-Whittingstall.