Blackcurrants are the star of this ice cream, but if you just don’t have any replace them with an equal amount of raspberries or blackberries. Blackcurrant spirit will add flavour, and helps prevent ice crystals forming for a silkier texture.
- 450g blackcurrants, stems removed
- 40g caster sugar
- 50ml Organic Blackcurrant Spirit
- 284ml double cream
- 500g best quality vanilla custard
Gently heat berries, sugar and blackcurrant for 5 minutes until the berries collapse. Cool for 10 minutes, puree together in a processor. Let stand for 15 minutes. Strain puree into bowl, pressing on seeds to extract as much fruit as possible. Discard seeds.
Add raspberry puree to custard. Allow to cool completely in the fridge – at least 2 hours, or overnight. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to a large container, cover, and freeze until firm, at least 4 hours, up to 2 days.
Buy Organic Blackcurrant Sylvan Spirit here
