Gooseberry−Marshmallow Ice Cream

Instructions

1. 1

   Melt marshmallows with evaporated milk in a bowl placed over a pan of warm water, stirring until smooth.

2. 2

   In saucepan, cook half the gooseberries in 2 tablespoons water over gentle heat for about 5 minutes or until the skins burst and the fruit softens.

3. 3

   Stir in sugar, then strain.

4. 4

   Fold in whipped cream and pour into a container.

5. 5

   Cover and freeze until firm.

6. 6

   Make a sauce by cooking the remaining gooseberries with corn syrup and 2 tablespoons water in a covered pan over gentle heat until the fruit softens.

7. 7

   Pass through a strainer and set aside.

8. 8

   About 45 minutes before serving, transfer the ice cream to the refrigerator.

9. 9

   Just before serving, warm the sauce gently if necessary.

10. 10

    Spoon ice cream between macaroons and pour sauce over.