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Blackcurrant Ripple Ice Cream

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The bushes are dripping with blackcurrants – time to make this ice cream with a seam of delicious, feisty blackcurrant sauce running throughout. When preparing the fruit don’t worry too much about removing the stalks and whatnot (some of it impossible anyway), you will be sieving through to remove the gubbins during the process anyway. I apologise. I didn’t get any exact measurements for the sauce. The level of sugar is going to be a personal thing. I used an ice cream maker but you can use the handmaking method.

For the ‘ripple’ sauce
  • Blackcurrants
  • touch of water
  • Caster sugar
  • Put the blackcurrants in a pan on a low heat with enough water to stop the fruit catching on the bottom as it heats up.
  • Sieve the blackcurrants out to a smooth sauce and put back in a clean saucepan. Put over a low heat.
  • Add sugar and stir until dissolved. Do the sugar taste test. Add more if necessary.
  • Bring to a steady, rolling boil for 2 minutes.
  • Bring down to simmer for a further 5 minutes.
  • Put in a bowl and leave to cool. Put in the fridge.
For the ice cream bit
  • 2 eggs
  • 200gm caster sugar
  • 500gm double cream
  • 200gm full fat milk
  • Vanilla essence
  • Beat or whip the eggs and sugar together to form light, fluffy base.
  • Add the cream and milk, stir fully.
  • Add a few drops of vanilla essence.
  • Put in the ice cream maker following manufacturers instructions or use the handmaking method.
  • Once churned put in a pre-cooled plastic container and put straight into the freezer.
  • After a couple of hours take it out of the freezer and add the sauce. Becarefull not to stir it fully in as you are looking for a ripple effect. (doing this once the ice cream has frozen a bit should stop the sauce from sinking down to the bottom of the container during freezing).
  • Put back in the freezer.

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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