1960

Blackcurrant ripple ice cream

  • serves 8
  • Easy

This no-churn homemade ice cream with delicious blackcurrant sauce rippled through is the perfect weekend treat for the family – good for garden gluts too.

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Ingredients

  • blackcurrants 400g
  • apple juice 100ml
  • golden caster sugar 200g
  • double cream 568ml
  • sweetened condensed milk 397g tin
  • vanilla extract 2 tsp

Method

  • 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.

  • 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.

  • 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
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