Blackcurrant Ice Cream
While you and I might agree that it's always ice cream weather, this special blackcurrant ice cream might just be what the doctor ordered for this hot summer day.
Equipment
- Duralex Clear Stacking Bowls
- Ice Cream Container
- Ice Cream Scoop
- KitchenAid Stand Mixer
- Mixing Bowl
- Spatula
- Tin Loaf
Ingredients
- 1 ½ cup whipping cream
- 140 g condensed milk
- 100 g fresh blackcurrant juice
- 1 tsp vanilla paste
- pinch of salt
- 200 g fresh or frozen blackcurrants
Instructions
- In a bowl, whip the cream until stiff peaks start forming.
- In a separate large bowl, stir the condensed milk, blackcurrant juice, salt and vanilla paste.
- Add a dollop or two of cream to the condensed milk mixture and fold until fully incorporated, making sure you fold from bottom to top in order to not deflate the cream.
- Continue to fold in the rest of the cream until you have none left.
- Grab your ice cream container and layer the cream mixture, some of the blackcurrants, then the cream and the rest of the blackcurrants on top.
- Freeze overnight and enjoy as is, straight from the container, or scooped in cups or cones.