Blackcurrant Ice Cream is a traditional British recipe for a classic ice cream made with blackcurrant juice. The full recipe is presented here and I hope you enjoy this classic British version of: Blackcurrant Ice Cream.
This recipe adheres to the English name 'ice cream' strictly in that there are no eggs. So it's suitable for ovo-intolerant people or those who drink milk but do not eat eggs.
300g (1 1/2 cups) sugar
3 tbsp orange juice
1l single cream
1 tsp vanilla extract
Remove from the heat, allow to cool slightly then purée in a blender and pass through a fine-meshed sieve to remove any pips. Set the mixture aside to cool completely.
Meanwhile turn on our ice cream machine and allow the bowl to chill. Combine the blackcurrant mixture, the cream and the vanilla in the chilled bowl of the ice cream machine then churn according to the manufacturer's instructions until the ice cream is set.
If you con't have an ice cream maker you can still make this ice cream the old fashioned way. Take a large bowl and half fill with ice. Sprinkle a tablespoon of salt over the ice (this reducies the freezing temperature). Sit a smaller bowl in the big bowl then pour in the cooled fruit purée.
Whisk the purée until cold then pour into a freezer-proof bowl. Set in the freezer and chill for 30 minutes. Remove from the freezer and beat with a whisk to break up any large ice crystals. Repeat this process until the ice cream is mooth and frozen.
As well as blackcurrants you can use any stewable fruit (plums, apricots, cherries, raspberries, strawberries all work well).
This recipe adheres to the English name 'ice cream' strictly in that there are no eggs. So it's suitable for ovo-intolerant people or those who drink milk but do not eat eggs.
Blackcurrant Ice Cream Recipe
Ingredients:
700g (23 1/2 oz) blackcurrants300g (1 1/2 cups) sugar
3 tbsp orange juice
1l single cream
1 tsp vanilla extract
Method:
Combine the blackcurrants, sugar and orange juice in a large saucepan. Cook over medium heat, stirring occasionally. Every now and then mash the berries against the side of the pan as they heat up and cook. Bring to a boil then reduce to a simmer and cook for 5 minutes.Remove from the heat, allow to cool slightly then purée in a blender and pass through a fine-meshed sieve to remove any pips. Set the mixture aside to cool completely.
Meanwhile turn on our ice cream machine and allow the bowl to chill. Combine the blackcurrant mixture, the cream and the vanilla in the chilled bowl of the ice cream machine then churn according to the manufacturer's instructions until the ice cream is set.
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Meat
Britain
Blackcurrant Ice Cream
https://fabulousfusionfood.blogspot.com/2019/04/blackcurrant-ice-cream-recipe.html
Blackcurrant Ice Cream. This is a traditional British recipe for a classic cream-based ice cream flavoured with blackcurrants and orange juice that's churned until set.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytvNMkdaRF5xmrdoSLL-yfFUrxbc_LfBWxBSZXbw8FwpGuTe7HVrF0X-2YjqhGf-XdrcB6Ee4ofH2D5G0nr1AdACp29BZPe0Yk5_53QQQpNcI1SU2ATnGBb1CVbiweAL-v3QCDz1jhcU/s1600/blackcurant-ice-cream.png
2019-04-12
Yield: 6
Blackcurrant Ice Cream
Blackcurrant Ice Cream. This is a traditional British recipe for a classic cream-based ice cream flavoured with blackcurrants and orange juice that's churned until set.
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Ingredients:
- 700g (23 1/2 oz) blackcurrants
- 300g (1 1/2 cups) sugar
- 3 tbsp orange juice
- 1l single cream
- 1 tsp vanilla extract
Method:
- Combine the blackcurrants, sugar and orange juice in a large saucepan. Cook over medium heat, stirring occasionally. Every now and then mash the berries against the side of the pan as they heat up and cook. Bring to a boil then reduce to a simmer and cook for 5 minutes.
- Remove from the heat, allow to cool slightly then purée in a blender and pass through a fine-meshed sieve to remove any pips. Set the mixture aside to cool completely.
- Meanwhile turn on our ice cream machine and allow the bowl to chill. Combine the blackcurrant mixture, the cream and the vanilla in the chilled bowl of the ice cream machine then churn according to the manufacturer's instructions until the ice cream is set.
© Dyfed Lloyd Evans
If you con't have an ice cream maker you can still make this ice cream the old fashioned way. Take a large bowl and half fill with ice. Sprinkle a tablespoon of salt over the ice (this reducies the freezing temperature). Sit a smaller bowl in the big bowl then pour in the cooled fruit purée.
Whisk the purée until cold then pour into a freezer-proof bowl. Set in the freezer and chill for 30 minutes. Remove from the freezer and beat with a whisk to break up any large ice crystals. Repeat this process until the ice cream is mooth and frozen.
As well as blackcurrants you can use any stewable fruit (plums, apricots, cherries, raspberries, strawberries all work well).
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