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Gooseberry Gelato - courtesy of Palette & Pasture

If you listened to us on Frome FM recently then you'll have heard us talk again with Rachel at Palette and Pasture about all things gelato. This time we took a bag of our own frozen gooseberries along and asked her to do her magic.

This is her expert recipe - and we're trying it out now! Firstly though here's the frozen gooseberries!

Ingredients - to make 1 litre of gelato.

300g of gooseberries - frozen then defrosted.

700 ml of full fat milk

25 ml of double cream

50g dextrose

25g granulated sugar

1tsp guar gum


  1. Blitz the gooseberries and dextrose in a blender or food processor and then leave to one side.

  2. Heat the milk in a saucepan to 45 degrees. Add the sugar, guar gum and double cream. Heat to 65 degrees or until the sugar has dissolved.

  3. Take off the heat. Blend in the gooseberry mixture.

  4. Leave to cool and then refrigerate overnight.

  5. Take out of the fridge and stir the mixture well.

  6. Pour the mixture into your ice cream maker and set it to work.

  7. If you don't have one then pour the mixture into a freezer proof container and put it into the freezer. Remove it every 15 minutes and stir until it's no longer possible to stir it any more.

And then to serve.............

Take the ice cream from the freezer and let it warm slightly in the fridge for about 15 minutes. Then serve a generous scoop, close your eyes and think back to those long summer days.............

UPDATED 17th November

So we followed Rachel's recipe and we used our ice cream maker this morning. The result? Well here it is!

And yes we did. Have some for breakfast. What's wrong with that?!

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