Wash, top and tail the gooseberries and put them in a pan with the sugar and water. Cover and bring to the boil.
Lower the heat and simmer, uncovered, for 5 minutes.
Leave the pulp to cool completely and then whizz in a blender until smooth.
Push the pulp through a sieve into a large bowl.
Add the cream and the elderflower cordial to the gooseberry purée and stir well. Check the flavour and add more sugar to taste.
Pour into a plastic container and pop it into the freezer
When the ice cream is nearly frozen put it back into the blender and whizz again until smooth, pour it back into its container and freeze again. Repeat this process once more.
Bring the ice cream out of the freezer to soften for 10 -15 minutes before serving.