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

Blackcurrent Ice Cream Recipe

Ingredients

• 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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