Preparation:
In a saucepan, combine gooseberries and 2 tablespoons of water. Cook over low heat until gooseberries are soft. Puree in a blender or food processor. then sieve to remmove seeds, cool.
Combine remaining water and sugar in a saucepan. Dissolbe over medium heat stirring constantly, then boil syrup to thread stage 225ΓΈ. In a bowl, beat egg yolks until mixture is thick and mousse-like. Peel avocado. discard pit and mash pulp; mix into gooseberry mixture with puree. Whip cream and fold into egg mixture with puree. Turn into a rigid plastic container and freeze 1 to 2 hours until beginning to firm.
Remove from freezer and beat well. Freeze until firm. Transfer to refrigerator 30 minutes before serving. Decorate as desire. Makes 4 to 6 servings.
Note: Avocado gives the ice cream a lovely texture. Its taste is not discernible. |
