Blackcurrant ice cream recipe

Blackcurrant Ice Cream recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a refreshing and indulgent dessert to beat the summer heat? Look no further than this irresistible Blackcurrant Ice Cream recipe. Made with plump, juicy blackcurrants, this creamy treat is bursting with tangy and sweet flavors. With just a handful of ingredients and a simple process, you can whip up this homemade ice cream in no time. Treat yourself to a scoop of this delightful dessert and enjoy the perfect balance of fruity goodness and creamy richness.

Keywords: blackcurrant, ice cream, recipe, refreshing, homemade

Blackcurrant ice cream recipe details

Blackcurrant ice cream recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

450 g	fresh black currants, stalks removed
150 ml	water
75 g	caster sugar
3 large	eggs, separated
300 ml	single cream
300 ml	double cream

Instructions

Place the currents into a pan with the water and a little more than half the sugar. Heat gently on a medium heat until the sugar dissolves and then bring to a boil and continue to cook for about 5 minutes. Allow the mixture to cool slightly and then purée in a blender or food processor. Pass through a fine sieve into a bowl to remove seeds and unwanted solids.

Beat the yolks with the remaining sugar and then whisk in the purée a little at a time. Allow to cool and then whisk in the single cream. Pour mixture into a freezer-proof container and freeze for about 1-1½ hours, until part-frozen. Whisk thoroughly to break up any ice crystals.

Whisk the egg whites until stiff. Whip the double cream until stiff peaks form. Fold the whipped cream into the main mixture, followed by the egg whites. Return the mixture to the container and freeze until firm.

Remove from freezer about 10 minutes before required to soften.

About this recipe:
We used to have two blackcurrant bushes that were extremely productive. Some we used for pie fillings, some for sorbets or ice cream. We were always able to freeze some for use when no longer in season.

Preparation time:
ca. 40 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a