Muscat Ice
Submitted by swoodson
Muscat ice is an English frozen dessert of pureed gooseberries infused with elderflower blossoms, sweetened and folded with yogurt. Aromatic, tart, and uncommonly refreshing.
YIELD
8 servingsPREP
20 minCOOK
2 hrsREADY
4 hrsThe “muscat” in the name refers to the fragrant muscat-grape aroma that fresh elderflower lends the gooseberries as they soften in the pot. It’s an old English trick, and it works because gooseberries and elderflower come into season at exactly the same time. Slow-cook the tart green fruit with a handful of blossoms stripped from their stalks, then sieve everything into a smooth puree. No topping and tailing needed since the seeds and skins go out with the sieve.
The texture hinges on the freeze-and-beat cycle. An hour in the freezer firms the edges while the center stays soft; a quick whirl in the processor breaks down any early ice crystals. Folding in plain yogurt at that stage gives this ice its signature creamy-yet-light body, more sorbet than ice cream but richer than a granita. A second beating after the full freeze smooths it out for good.
Kitchen Tips
- Use tart green (not red) gooseberries for the clearest muscat-like flavor.
- If fresh elderflower is out of season, 2 tablespoons of elderflower cordial stirred in after cooking works in a pinch.
- Let the ice “ripen” in the fridge (not on the counter) for an hour before serving so it scoops cleanly without melting.
- Serve with amaretti or shortbread for crunchy contrast.
Variations
- Swap yogurt for thick Greek yogurt or creme fraiche for a richer mouthfeel.
- Add a splash of elderflower liqueur to the puree before freezing for extra aroma and a softer set.
Ingredients
Directions
Put the gooseberries into a heavy-based saucepan or casserole.
The fruit should be still damp from rinsing under the tap but there is no point in spending time topping and tailing it as it is going to be sieved.
Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit.
Cover tightly and cook in a low oven until the fruit is tender and pulpy, for about 2 hours.
Or cook over a very gentle flame if preferred.
Add the sugar and stir until it no longer feels gritty.
Then rub the fruit and every drop of its sugary juices through a sieve to make a perfectly smooth seeless puree.
As soon as it is cold, spoon the pale aromatic purée into a chilled loaf tin, cover it and freeze.
About an hour later, when the ice is firm around the edges but still soft in the centre, beat it or whizz it in a food-processor until mushy.
Gently fold in the yoghurt, cover and freeze until solid all the way through.
Then turn out the ice-cream, beat it again to break up any ice crystals and transfer it to 8 petit pots de chocolat.
Cover and freeze until about 1 hour before serving, when the ice-cream should be placed in the fridge to “ripen” it.
Amaretti biscuits go very well with this.
Comments