What to do with delicious fruit pulp!

So I made blackcurrant, rhubarb and gooseberry jelly but what to do with all this lovely pulp left over?

2014-07-27 14.12.06Fruit in alcohol is always a good bet so i sent Declan off to 2014-07-27 13.44.42get some cheap vodka, brandy and gin!  Any excuse, really!!!  I steralised some bid jars that i had in storage and then filled two of them to about a third with the pulp.  I then added about a half cup of caster sugar in on top of the fruit, topping it all off with brandy in one jar and vodka in the other.  I sealed the jars and i will store them for about a month or two in a dark place.  When i can no longer bare it i will sieve the fruit pulp by passing it through two layers of muslin and then bottle the liquid.  It is ready for drinking at that stage but would benefit from another couple of weeks on the shelf!!!

But wait……!!! There was still more pulp left over!  Some years ago Declan got me a fantastic Gaggia ice cream maker and it is summer after all, so … ice cream just had to be made!

2014-07-27 15.25.56I pushed the remaining pulp through a sieve to remove the seeds, skin and bit and pieces, this would have2014-07-27 16.05.08 been so much easier if i had a mouli!!!

Any way that bit done I proceeded to make the ice cream which couldn’t be easier!  200 ml of double cream and 200ml of full milk mixed with 150g of caster sugar and a half teaspoon of vanilla extract.  Stir well and add into the ice cream machine.

Let it churn away for a minute and then add in the sieved fruit and leave for about 20 minutes and OH MY GOD!!!! Delicious!!!