Here is the second ice cream I used in the Banana Macsplits. I used red gooseberries but you can use white or red. Even better, a mix of different varieties.
On the subject of red gooseberries, this is the final rumtopf update. I added them to the mixture along with raspberries and peaches.
The only ingredient missing now are plums from the trees in the garden. We have three varieties but none of them are ripe yet. Since I will be off to NYC in the next week I will ask my MIL to add add a few of each. I'm looking forward to my first taste of the finished rumtopf when we return to Germany at Christmas time.
- 1 cup milk
- 1 cup cream
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1 teaspoon vanilla bean paste
- 4 egg yolks
- 1 cup gooseberries sliced in half.
- 1/2 cup brittle pieces
- In a medium sized saucepan heat milk, cream, sugar, vanilla extract and bean paste until simmering.
- Whisk together egg yolks and pour a little of the hot liquid into the yolks to warm them whisking constantly.
- Pour the egg yolk mixture into the saucepan and heat, stirring until it thickens, reaching custard consistency. The back of the spoon should be coated.
- Strain the mixture into a heat proof bowl.
- Cover with plastic wrap making sure the plastic touches the surface of the mixture.
- Refrigerate for several hours or overnight.
- Pour into an ice cream maker and follow the ice cream maker's manufacturers directions.
- When ice cream reaches the soft serve stage add gooseberries and brittle pieces.