Blackcurrant Ripple Ice Cream
In this delicious recipe, vibrant blackcurrants are transformed into a creamy and refreshing treat. The tartness of the blackcurrants combines beautifully with the sweetness of the condensed milk and vanilla, creating a balanced and delightful dessert. With a luxurious texture and a burst of fruity flavor, this blackcurrant ice cream is sure to be a hit with everyone at the table. Enjoy the cool and summery taste of homemade blackcurrant ice cream on a warm day!
— Constant Cookbook
Ingredients
- 400g blackcurrants
- 100ml apple juice
- 200g golden caster sugar
- 568ml double cream
- 397g tin sweetened condensed milk
- 2 tsp vanilla extract
Instructions
- Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
- Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
- Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.
Yield
Serves 8
Nutrition
- Calories: 175 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.05 milligram of sodium
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