| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 492 | 32g | 19g | 44g |
| sugars | fibre | protein | salt |
| 40g | 3g | 6g | 0.08g |
As a born and bred New Yorker, my heart and palate are forever linked to the vibrant and eclectic food culture of my city. Whether it’s the classic bagel with a schmear or a sizzling burger, I find joy in bringing these lively flavors to the table. Today, though, I’m delving into something sweeter and just a touch more sophisticated: Black Currant Ice Cream.
Now, you might be wondering why ice cream? And why black currant? Monty Python might have made this fruit infamous with their ‘Deadliest Joke in the World’, but I assure you, black currants are no laughing matter. They offer a balance of tart and sweet that is absolutely sublime, especially in ice cream. Aside from their culinary value, they’re also packed with antioxidants and vitamin C – making this delicious dessert a healthful indulgence.
Unraveling the Black Currant Ice Cream Saga
When it comes to creating this Black Currant Ice Cream, every ingredient finds a home. The heavy cream lends a rich and velvety texture, the egg yolks add depth, and the vanilla extract rounds everything out with a gentle warmth. The star, of course, is the black currants. They transform from tart little berries into a beautifully balanced custard that has been described as a ‘summer’s day in a scoop.’ Of course, we’re also enlisting the help of our old friend, sugar, to ensure that the finished product is sweetly satisfying. Not to mention, there’s a touch of whole milk in the mix, which lightens the custard just enough to let the other ingredients shine.
Savoring the Flavor Symphony
I must stress again how important the black currants are in this recipe. Their uniqueness lies in their intense, perfume-like aroma, their acidic taste which is both sweet and tart, and their beautiful deep purple color. You’ve no doubt tried other fruit-based ice creams – perhaps a tangy raspberry or a bold mango – but I assure you, black currant has its own unique charm. If you’re a fan of classic sorbets or frozen custards, you’ll definitely enjoy this black currant ice cream.
In terms of pairing, it’s versatile enough to stand alone or complement other dishes. Try it alongside a piece of warm apple pie for a clash of hot and cold, or atop a slice of rich chocolate cake for a delightful contrast. Or pair it with a glass of spicy red wine for a decedent and sophisticated treat.
So there you have it – my beloved Black Currant Ice Cream. I hope you experience as much joy in making (and eating) it as I do. Bon appétit!
What You’ll Need
- 2 cups of fresh black currants
- 1 cup of sugar
- 2 cups of heavy cream
- 1 cup of whole milk
- 6 egg yolks
- 1 teaspoon of pure vanilla extract
Method
Step One
Begin by washing the black currants then putting them in a saucepan. Add half a cup of sugar to the currants and place over medium heat. Let the mixture simmer until the sugar completely dissolves and the currants begin to burst and release their juices. This should take about 10 minutes. Once done, remove from heat and allow the mixture to cool slightly.
Step Two
While the black currants are cooling, combine the heavy cream, whole milk, and half a cup of sugar in another saucepan and place over medium heat. Stir well to dissolve the sugar and continue heating until it is just about to boil.
Step Three
While the cream is heating, whisk the egg yolks in a separate bowl until they are light and frothy. Add about a quarter of the hot cream mixture into the egg yolks, whisking constantly to combine. This will temper the egg yolks and prevent them from scrambling. Pour the egg yolk mixture back into the saucepan with the cream, again stirring continuously.
Step Four
Continue to heat the cream and egg mixture over medium-low heat, stirring regularly, until it thickens into a custard. This should take about 10-15 minutes. Remove the custard from heat and add the vanilla extract, mix well. Allow the custard to cool for a few minutes.
Step Five
Once both the black currants and custard have cooled slightly, combine them in a blender or food processor. Blend until they are completely combined. Pass the mixture through a fine-mesh sieve to remove the currant seeds and ensure your ice cream is smooth. Discard the seeds.
Step Six
Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm. Serve your freshly made Black Currant Ice Cream and enjoy!
