Black Currant Ice-cream Receipe
Black Currant Ice-cream is a rich textured low calorie ice cream, blended with delicious and healthy black currant and low fat milk. It is one of the most easiest and flavourful ice cream recipes which is best to enjoy in this summer season. One of my earliest memories is of blackcurrant picking on the farm of a family friend in Tiverton, Devon, aged about three. Swishing the leaves and releasing a cloud of the white, acid-drop fragrance, this is so different to the fruit. If you are lucky enough to grow blackcurrants, adding a few leaves to the custard base of this recipe elevates it to another level. Blackcurrants have a special place in my heart for more personal reasons too; my mother, a veritable forager and gardener extraordinaire, used to make bottles and bottles of blackcurrant cordial every year. She would walk down to a neglected part of an old park and pick kilos and kilos of these perky little berries. I love this recipe as it does not need the blackcurrants to be topped and tailed. It is quick and you get a beautiful, smooth, purple, very scrummy ice cream. This never lasts long in our freezer—it is my family’s favourite!
Below are the ingredients to make 10 scoops:
- blackcurrants 300g
- large blackcurrant leaves (optional) 5-6, washed
- whole milk 250ml
- double cream 250ml
- salt a pinch
- golden granulated sugar 160g
- egg yolks 3
- lemon juice of ½, freshly squeezed
Steps to prepare Blackcurrant ice-cream:
Heat the milk, cream and salt. As it reaches simmering point, stir in the leaves to submerge, turn off heat, cover pan with Clingfilm and leave to infuse for half hour.Cook the berries very gently with two tablespoons of water until tender. Cool completely then puree until very smooth. Sieve to remove the pips. Chill.
Strain the now perfumed milk and cream mixture into a clean pan; bring to a simmer once again. As the milk heats, whisk sugar into egg yolks. As soon as the milk breaks a simmer, pour a little into the egg yolk mix (this is called “tempering” the eggs) then return all to pan. Cook to 82C.
Cool in an ice-water bath. Once entirely cold, chill in refrigerator overnight or for at least 8 hours. The following day blitz custard with currant puree and the freshly squeezed lemon juice.
Churn in an ice-cream machine for 35 mins or until the ice-cream looks “dry”. If you don’t have a machine, freeze the mixture in a really big bowl. Every 90 minutes, take it out and whisk (or Magimix) vigorously. Do these three times, until smooth.
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Scrape into a lidded freezer box, cover with waxed paper to reduce exposure to air and freeze to harden.
Delicious served with crisp vanilla scented Langue’s de Chat biscuits.Blackcurrant Ice-cream is ready to serve and eat. You must give it a try, Enjoy this summer with your family and friends.
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