A deliciously fruity homemade blackcurrant ice cream, that's so easy to make
- 400g (14oz) blackcurrants
- 50ml (2fl oz) crème de cassis
- 300g (10oz) caster sugar
- 5 free-range eggs, separated
- 1tsp vanilla extract
- 700ml (1¼pt) light double cream
- 2 litre (3½pt) container with a lid, or a loaf tin would be fine
OTHER FLAVOURS This makes a great base recipe to which you can add your favourite summer flavours - just swap the blackcurrants and liqueur. You could try raspberries and St Germain Elderflower Liqueur, or blackberries and Calvados or apple brandy.
Place the blackcurrants, crème de cassis and 2tbsp of the caster sugar in a small saucepan, simmer for 5 minutes then set aside to cool completely.
In a large bowl, whisk the egg yolks with the vanilla extract and remaining caster sugar until pale and thick. In a second bowl, mix the cream until soft peaks form. Then in a third bowl, whisk the egg whites until very stiff.
Fold the whipped cream into the egg yolks, then the egg whites into that mixture. Remove around a third of the cream mixture to a separate bowl and gently mix in the reserved blackcurrant compote until combined. Then fold this very gently into the remaining cream mixture, to create a ripple effect. Pour into the container, cover and freeze overnight.
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