12 large white marshmallows
3/4 cup evaporated milk
1 pound fresh or frozen gooseberries
1/3 cup granulated sugar
2/3 cup cream, whipped
1/4 cup light corn syrup

Melt marshmallows with evaporated milk in a bowl placed over a pan of warm water, stirring until smooth. In saucepan, cook half the gooseberries in 2 tablespoons water over gentle heat for about 5 minutes or until the skins burst and the fruit softens. Stir in sugar, then strain. Let cool.

Fold in whipped cream and pour into a container. Cover and freeze until firm.

Make a sauce by cooking the remaining gooseberries with corn syrup and 2 tablespoons water in a covered pan over gentle heat until the fruit softens. Pass through a strainer and set aside.

About 45 minutes before serving, transfer the ice cream to the refrigerator. Just before serving, warm the sauce gently if necessary. Spoon ice cream between macaroons and pour sauce over.