Go Back
blackcurrant ripple ice cream
Print Recipe

Blackcurrant Ripple Ice-Cream

Prep Time45 minutes
Cook Time12 minutes
Total Time57 minutes
Course: Dessert
Servings: 8 people

Ingredients

  • 380 g blackcurrants
  • 4-5 blackcurrant leaves
  • 300 ml whole milk
  • 250 ml double cream
  • 175 g caster sugar
  • 4 egg yolks
  • ½ lemon juice of
  • a good pinch sea salt

Instructions

  • Begin by heat the milk and cream with the salt in a pan until it just comes to simmering point, add the blackcurrant leaves, turn off the heat and leave to steep for 30-60 minutes. Remove and discard the leaves.
  • Put the berries in a saucepan with three tablespoons of water on a low heat and cook until tender. Remove approximately 300g of the cooked fruit and place in a blender and blitz until smooth. Pass the fruit puree through a fine sieve. Add 25g of the sugar to the pan with the remaining cooked berries, heat and stir to dissolve the sugar. Place the compote into a bowl, cover and leave to cool and then put it in the fridge to chill.
  • Strain the infused milk and cream into clean pan; bring to a simmer. As this is heating, whisk the egg yolks and remaining sugar. As soon as the milk starts to simmer, pour, in a steady stream onto the egg yolks, whisking all the time. Pour the mixture back into the pan and on a low heat, stir until the custard reaches 82C. *See notes for thermomix method.
  • Cool in a bowl of iced water. Once it is completely cold, chill in the fridge for at least 6 hours or overnight.
  • Once chilled combine the blackcurrant puree with lemon juice then whisk into the custard with a balloon whisk.
  • Churn in an ice-cream machine for approximately 20 minutes or until the ice-cream thickens. Pour into a lidded freezer container and swirl the compote through the ice-cream. Freeze to harden.
  • If you don’t have an ice cream machine, freeze the mixture in a large deep bowl. Every 90 minutes or so, remove from the freezer and whisk with an electric whisk vigorously. Repeat three times or until smooth and thickened. Scrape the contents into a lidded freezer container and then swirl the compote through the ice-cream, then freeze to harden.
  • Remove the ice-cream 20-30 minutes prior to serving.

Notes

*Place the infused milk and cream in the thermomix bowl with the sugar and egg yolks. Turn the dial to speed 6 for 5 seconds. Then set the heat to 80C degrees and cook for 8 minutes on speed 3. then increase the heat to 85C degrees for 2 minutes. Cool as above