Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  fresh or frozen gooseberries -- thawed
     1/4           cup  water
     1/2           cup  superfine sugar
  3                     egg yolks
  1              small  avocado
  1 1/4           cups  whipping cream
                        gooseberries -- fresh herbs or
                        -- borage flowers
                        ti decorate -- if desired.

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 225ø. 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.

Nutritional Information:

382 Calories (kcal); 39g Total Fat; (89% calories from fat); 5g Protein; 6g Carbohydrate; 261mg Cholesterol; 39mg Sodium