Fruit Ice Creams » Blackcurrent Ice Cream Varieties » Blackcurrent Ice Cream Recipe

Blackcurrent Ice Cream Recipe

Blackcurrent Ice Cream


  • 450 g/1 lb blackcurrants, stripped from their stalks
  • 150 ml water
  • 75 g/3 oz caster (superfine) sugar
  • 3 eggs, separated
  • 300 ml single (light) cream
  • 300 ml double (heavy) cream

Preparation Method

  • Put the blackcurrants in a pan with the water and sugar.

  • Heat gently, stirring, until the sugar dissolves, then bring to the boil and boil for 5 minutes.

  • Puree in a blender or food processor, then pass through a sieve (strainer).

  • Beat the egg yolks, then gradually whisk in the puree.

  • Cool slightly, then stir in the single cream.

  • Turn into a freezer-proof container and freeze for 1-1.5 hours until half-frozen.

  • Whisk thoroughly with a fork to break up the ice crystals. Whisk the egg whites until stiff, then whip the double cream until peaking.

  • Fold the cream, then the egg whites, into the mixture and freeze until firm.


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