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Blackcurrants: Blackcurrant Ice Cream

I don’t know of a more flamboyant coloured ice cream. Come to think of it I don’t know of many better flavoured ice creams. And it’s a doddle to make - no custard-base: just currants, sugar and cream.

Makes about 1.25 litres

500g blackcurrants

160g caster sugar

300ml whipping cream

300ml double cream

4 tbsp crème de cassis (optional)

Put the fruit and sugar in a saucepan and stir in 3 tablespoons of water. Cook over a gentle heat until the blackcurrants are soft (about 20 mins).

Blend or liquidise, then sieve them. Stir in both the creams thoroughly and, if using, the crème de cassis.

Pour the mix into a freezer container. After about 3 hours, take it out and beat well, then re-freeze for another 3 hours. Or use an ice cream maker in the usual way.

Original photograph by Rob White.

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