BLACKCURRANT NO-CHURN ICE CREAM

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Blackcurrant no-churn ice cream image

Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding

Provided by Clare Knivett

Categories     Dessert

Time 40m

Yield Makes 1.5 litres

Number Of Ingredients 4

500g blackcurrants, fresh or frozen (400g defrosted if frozen)
1 lemon, zested and juiced
600ml double cream
397g can condensed milk

Steps:

  • Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
  • Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
  • Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.

Nutrition Facts : Calories 175 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

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