- 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
you will need
- 2 litre (3½pt) container with a lid, or a loaf tin would be fine
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.
Top Tip for making No-Churn Blackcurrant Ice Cream
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.
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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