No-Churn Blackcurrant Ice Cream Recipe

Ingredients

• 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

Method

1. 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.

2. 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.

3. 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.