Blackcurrant ripple ice cream

Name: Blackcurrant ripple ice cream
Total time: 45 min
Yield: Serves 8
Cuisine: British
Ingredients: 400g blackcurrants; 100ml apple juice; 200g golden caster sugar; 568ml double cream; 397g tin sweetened condensed milk; 2 tsp vanilla extract

Published: December 19, 2014 at 2:31 PM

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Serves 8

Easy

Total time: 45 mins

+ freezing

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This no-churn homemade ice cream with delicious blackcurrant sauce rippled through is the perfect weekend treat for the family – good for garden gluts too

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Ingredients

Nutrition

400g blackcurrants
100ml apple juice
200g golden caster sugar
568ml double cream
397g tin sweetened condensed milk
2 tsp vanilla extract

Nutrition: per serving

kcal638
fat43.2g
carbs60.2g
fibre1.8g
protein5.8g
salt0.23g

Method

step 1

Put the blackcurrants and the apple juice in a small pan, bring to a simmer and cook for 5 minutes. Add the sugar, heat gently until dissolved, then bring to the boil and simmer gently for 3-4 minutes to thicken the syrup a little. Cool, then scoop out 3 tbsp of the currants and keep to one side. Purée the rest of the currants and the syrup with a hand blender and rub through a sieve to get rid of the pips.
step 2

Beat the double cream to soft peaks, then pour in the condensed milk and vanilla extract and whisk again to soft peaks. Pour the mixture into a freezer-proof box, and drizzle over half of the blackcurrant purée. With a rubber spatula or large spoon, stir the mixture once in a figure-of-eight, just to ripple the purée through. Cover with a lid and freeze for at least 3 hours.
step 3

To serve, mix the rest of the purée with the saved blackcurrants. Scoop the ice cream into glasses and spoon over the purée.

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