Black Currant Ice Cream (Homemade.) |
Ingredients:
1 lb. (450g) fresh or frozen blackcurrants, defrosted if frozen
6 oz. (175g) sugar
10 fl oz, (275 ml) whipping cream
This recipe is adapted from Delia's Recipes.
Black currants on bush are small and hard to pick. |
One quart of fresh black currants. |
Place about
one third of a pound (5 oz/150 g) at a time, into the sieve set over a
mixing bowl, and mash like mad with a wooden spoon until you have
extracted all the pulp and only the stalks, pips and skins are left in
the sieve.
Now place the sugar and 5 fl oz (150 ml)
water in a saucepan over a medium heat, stir until all the sugar
crystals have dissolved, then let it come to the boil, and boil for 3
minutes exactly. Then remove from the heat and stir the syrup into the
fruit pulp.
Whip the cream until it just begins to thicken. Be careful
not to overwhip: it mustn't be thick, just floppy. Fold the cream into
the fruit mixture until thoroughly blended.
Pour it into the polythene
box, and freeze in a freezer or in the ice-making compartment of a
fridge turned to its coldest setting.
As soon as the mixture begins to set
(after about 3 hours) turn it out into a bowl and beat thoroughly.
Place in freezer-proof box. (I used an empty ice cream carton.) |
Then
return it to the freezer (in the box) until set – about another 3 hours.
Remove to the main part of the fridge about an hour before serving.
This is very good, and the sauce is good over pancakes or over vanilla ice cream.
This is very good, and the sauce is good over pancakes or over vanilla ice cream.
Black Currant Ice Cream with Black Currant Sauce. |
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