Blackcurrant Whirl Ice Cream
A deliciously luxurious ice cream that is very easy to make! Label the container as ‘chicken stock’ or it may be gone before you get the chance to try it yourself!
Instructions
Wash the blackcurrants and put into a pan. You don't need to add any liquid or sugar, unless you have a sweet tooth, in which case you may want to add a little of each.
Cover and cook over a low heat until they are soft.
Once cooked, push the blackcurrants through a sieve, to leave the seeds and any bits of stalk behind.
Put aside.
Pour the condensed milk (you can make your own but canned is fine) into a large bowl and add the same quantity of double cream.
Whisk together until the mixture starts to stiffen.
Cover the bowl with cling film and place in the 'fast-freeze' compartment of your freezer.
After an hour or so, the mixture should have begun to freeze and crystallise. Remove from the freezer and beat with a spoon.
Return to the freezer.
Repeat this process 2 or 3 times, before it is too hard to beat.
Swirl in the prepared blackcurrant purée and transfer the ice-cream to a lidded tub.
Store in the freezer and serve as a summer treat!
Recipe Notes
Simple as this recipe is, if you want to save even more effort, you can find a no-churn version here!
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