Delight in the rich, tangy flavors of our Black Currant Ice Cream. This homemade ice cream combines the unique tartness of black currant puree with the creamy sweetness of condensed milk and whipped cream, creating a refreshingly different dessert perfect for warm weather.
Why You’ll Love This Recipe: Black currant lends a vibrant color and a distinctively sharp flavor that’s beautifully balanced by the sweet, creamy base of the ice cream. This recipe is simple yet satisfying, and stirring it periodically as it freezes ensures a smooth, creamy texture without any ice crystals.
Perfect Occasion: This ice cream is perfect for summer gatherings, picnics, or as a cool treat after a meal. It’s also a great choice for those looking to try something different from traditional ice cream flavors.
Decoration Tips: Garnish with fresh black currants or a sprinkle of freeze-dried berries for an extra burst of color and flavor. A few mint leaves can add a fresh touch, and if you’re feeling adventurous, a drizzle of dark chocolate can complement the tartness of the currants beautifully.
- Ingredients:
- 100 g of black currant puree (see note below for making puree)
- 450 ml of heavy cream (33-35% fat)
- 200 g of sweetened condensed milk
- Optional: freeze-dried berries or nuts for added texture
- Instructions:
- If making the puree from scratch, simmer frozen black currants in a saucepan for about 10 minutes, then strain through a sieve to remove skins and seeds.
- In a large bowl, whip the cold heavy cream until it forms soft peaks.
- Gently fold in the sweetened condensed milk and black currant puree until well combined.
- Pour the mixture into a suitable container for freezing. Freeze for at least 4 hours, stirring the ice cream every hour to help break up ice crystals and ensure a smooth texture.
- Optional: Before freezing, stir in some freeze-dried berries or chopped nuts for additional flavors and textures.
Enjoy your refreshing and creamy Black Currant Ice Cream, a perfect treat to beat the heat!
