Desserts

No-churn Blackcurrant Swirl Ice Cream

Did you know that 95% of the UK’s blackcurrants go straight to Ribena?

SHOOK.

I’ve tried to source them in the past for various bakes, but had no luck. After a bit of research, I discovered they were about as rare as a compliant Facebook privacy policy. So that was those bakes out the window.

However, recently I was in Tesco when I happened upon a tin of blackcurrants in syrup.

Was it a mirage? Had Ribena ceased its monopoly over these fruity delights?

Turns out I managed to get my hands on that illusive 5%. Enjoy!

P.S. This recipe is so easy. No need for an ice cream machine. Just a simple electric mixer and a loaf tin.

 

webDSC_0367

 

Makes enough ice cream to fill a large loaf tin

Ingredients:

  • 1 tin (290g) blackcurrants in light syrup
  • 2 tbsp caster sugar
  • 600ml double cream
  • 200ml evaporated milk
  • 1 tsp vanilla extract

 

Method:

  1. Place the blackcurrants, with the syrup, and the sugar into a small saucepan on a medium heat. Stir and simmer for around 10 minutes until the syrup has thickened and is a runny jam consistency. Crush half the currants with a fork and then leave to cool. (If you want it to cool quicker, pour the fruit onto a large plate, or several small plates).
  2. While the thickened blackcurrants are cooling, make your ice cream by pouring the double cream, evaporated milk and vanilla extract into a large bowl. Using a stand or hand mixer with a whisk attachment, whisk the mixture for a few minutes until it looks like clotted cream. Be sure to pay attention to the mix though, you don’t want to over-whip it.
  3. When the blackcurrants have cooled, pour half into the ice cream and mix again for a few seconds. Spoon the ice cream into a large loaf tin then drizzle the rest of the blackcurrants over the top. Using a knife, swirl the remaining fruit through the ice cream, then squish it down to ensure there are no air pockets. Cover with clingfilm and freeze overnight before you serve.

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