Did you know that 95% of the UK’s blackcurrants go straight to Ribena?
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.
Makes enough ice cream to fill a large loaf tin
- 1 tin (290g) blackcurrants in light syrup
- 2 tbsp caster sugar
- 600ml double cream
- 200ml evaporated milk
- 1 tsp vanilla extract
- 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).
- 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.
- 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.