Remove the flower and stem from the gooseberries. Puree with a hand blender for at least 3 minutes.
Add the sugar and vanilla sugar at the same time. When it comes to sugar, please don`t slavishly stick to 150 grams. You have to taste because gooseberries are differently sweet, depending on the variety, location and year. With green gooseberries you get a visually very attractive light green ice cream.
Whip the cream almost until stiff. Mix the gooseberry puree with the cream and place in the ice cream maker. If you don`t have an ice cream maker, pour the mixture into a suitable container and place in the freezer. Stir the mixture several times during freezing so that no coarse crystals can form.
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