Black Currant Ice Cream
(from highlands’s recipe box)
This recipe works very well with loganberries, or even raspberries, if you prefer. Whatever fruit you use, this ice cream should be eaten within three weeks
Source: Delia
Prep time: 10 minutes
Cook time: 3 minutes
Serves 6 people
Categories: Ice Cream
Ingredients
- 1 lb (450 g) fresh or frozen blackcurrants, defrosted if frozen
- 6 oz (175 g) sugar
- 10 fl oz (275 ml) double cream
Directions
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There’s no need to take the stalks off the blackcurrants, just pile them, about one third of a pound (5 oz/150 g) at a time, into the sieve set over a mixing bowl, and mash like mad with a wooden spoon until you have extracted all the pulp and only the stalks, pips and skins are left in the sieve.
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Now place the sugar and 5 fl oz (150 ml) water in a saucepan over a medium heat, stir until all the sugar crystals have dissolved, then let it come to the boil, and boil for 3 minutes exactly. Then remove from the heat and stir the syrup into the fruit pulp. Whip the cream until it just begins to thicken. Be careful not to overwhip: it mustn’t be thick, just floppy. Fold the cream into the fruit mixture until thoroughly blended. Pour it into
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your ice cream maker and follow instructions.