Ingredients
- blackcurrants 400g
- apple juice 100ml
- golden caster sugar 200g
- double cream 568ml
- sweetened condensed milk 397g tin
- vanilla extract 2 tsp
Method
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Step 1
Put the blackcurrants and the apple juice in a small pan, bring to a simmer and cook for 5 minutes. Add the sugar, heat gently until dissolved, then bring to the boil and simmer gently for 3-4 minutes to thicken the syrup a little. Cool, then scoop out 3 tbsp of the currants and keep to one side. Purée the rest of the currants and the syrup with a hand blender and rub through a sieve to get rid of the pips.
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Step 2
Beat the double cream to soft peaks, then pour in the condensed milk and vanilla extract and whisk again to soft peaks. Pour the mixture into a freezer-proof box, and drizzle over half of the blackcurrant purée. With a rubber spatula or large spoon, stir the mixture once in a figure-of-eight, just to ripple the purée through. Cover with a lid and freeze for at least 3 hours.
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Step 3
To serve, mix the rest of the purée with the saved blackcurrants. Scoop the ice cream into glasses and spoon over the purée.
Nutritional Information
- Kcals 638
- Carbs 60.2g
- Protein 5.8g
- Fat 43.2g
- Salt 0.23g
- Fibre 1.8g
