Blackcurrant ripple ice cream
- Preparation and cooking time
- Total time
- + freezing
- Easy
- Serves 8
Skip to ingredients
- 400g blackcurrants
- 100ml apple juice
- 200g golden caster sugar
- 568ml double cream
- 397g tin sweetened condensed milk
- 2 tsp vanilla extract
Nutrition: per serving
- kcal638
- fat43.2g
- carbs60.2g
- fibre1.8g
- protein5.8g
- salt0.23g
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.
