No-Churn Blackcurrant Ice Cream
Per serving
Balance the tartness of blackcurrants with the sweetness of condensed milk and cream in this no‑churn ice cream. It turns out creamy, like a fruit pudding.
Ingredients
1 serv.Step-by-step instructions
- 1
Place 400 g blackcurrants in a large saucepan with the zest of 1 lemon and the juice of half a lemon, add 4 tbsp water. Bring to a boil, then reduce to a gentle simmer and cook 6–8 minutes until the fruit breaks down, the liquid evaporates and thickens slightly. Remove from heat and let cool.
- 2
Pass the fruit through a sieve into a mixing bowl. Using the back of a spoon, press the fruit to extract all the juice, then discard the stems and pulp, keeping the liquid.
- 3
Combine the cream and condensed milk in a large bowl. Whisk until the mixture thickens but does not become stiff, then add the fruit purée and stir. Transfer to a freezer‑safe container, cover and freeze for at least 6 hours. Remove from the freezer 30 minutes before serving and scoop into bowls, garnishing with extra blackcurrants.
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