Blackcurrant Ripple Ice Cream
Soon it will be blackcurrant season again (I’ve been reliably informed by Daddy dearest it’s June and July here in England) so I’m doing my best to use up my Dad’s blackcurrants I still have in the freezer. Blackcurrants really do rock, and in particular frozen ones are blooming brilliant. I use them daily in things like porridge as well as indulgent puds like this Blackcurrant Ripple Ice Cream. They are sooooo good for desserts. Packed with flavour they make excellent puddings like sorbets, saucy recipes like this one and chuck them into crumbles.
Not only are blackcurrants packed with flavour they are also bursting with goodness. Vitamin C monsters they are! The goodness is practically squirting out of each little purple ball. They also contain Polyphenols which are believed to improve blood circulation. Go you brilliant blackcurrants.
Anyway back to the recipe of Blackcurrant Ripple Ice Cream. This recipe uses a rich creamy vanilla base and then once churned and frozen the blackcurrant sauce or coulis is swirled through to make a ripple. It’s absolutely delicious and loved by all, young and old.
The recipe takes a little bit of time as you are making a custard based vanilla ice cream plus a coulis and you need to allow time for it to chill right down. You could cheat a little bit and buy a nice Vanilla Ice Cream and swirl your own blackcurrant sauce through that if you let it soften slightly.
Please excuse the mess but here’s a little bit of the blackcurrant action: Making ice cream
Use frozen or fresh blackcurrants in this recipe, either work brilliantly. You can also cheat with a good ready made vanilla if you want.
There is no Nutrition Label for this recipe yet.