Regular visitors will know that this week I’ve been researching how to turn a lovely fresh crop of blackcurrants into ice cream. Well, my photo shows a few scoops of the results! I relied heavily on an old Delia recipe, and updated it for the age of the electric ice cream maker. There is really very little added other than sugar and cream, leaving this tart and vibrant coloured summer fruit to be the star of the show.
Servings
This will make 500g of ice cream, so comfortably enough for 5 – 6 servings.
Timings
15 mins preparation, and 35 mins churning.
You Will Need
- 400g freshly picked blackcurrants
- 175g granulated sugar
- 150ml water
- 300g double cream
- an electric mixer
- an ice cream maker
Method
- Place the drum of the ice cream maker in the freezer to get really frozen. I usually allow 24 hours.
- Press the blackcurrants through a sieve with a bowl beneath. The bowl will fill with divine purplish juice, leaving behind the pips and skins in the sieve, which can be discarded.
- Combine the sugar and water in a saucepan and bring to the boil, dissolving the sugar. Simmer for a few minutes, then switch off. Combine with the blackcurrant juice and leave to cool.
- Whisk the double cream with a mixer.
- Place both the bowl of whipped cream and the bowl of blackcurrant juice in the fridge for a couple of hours to get really cold. Then remove from the fridge and combine, stirring it through so that all the cream takes on a purplish colour.
- Remove the frozen ice cream maker drum from the freezer. Tip the blackcurrant/cream mix into it and churn for around 35 mins.
- Switch off and spoon/scrape the ice cream out of the drum into a plastic container. Seal and place in the fridge for a good few hours before serving. The longer it has the more it will set.
And finally, a reminder of how it all began…
A Different Kitchen 