BLACK CURRANT ICE CREAM
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
- Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.
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