Olive Magazine
Black Currant Ice Cream Recipe

Blackcurrant ripple ice cream

Published: December 19, 2014 at 2:31 pm
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  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Serves 8

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

Nutrition:
NutrientUnit
kcal638
fat43.2g
carbs60.2g
fibre1.8g
protein5.8g
salt0.23g
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Ingredients

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

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.

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