Black currants in season
It has been a great season for soft fruits this year in spite of the wet weather. Luckily for me, my father grows them in abundance; black currants, red and white currants, raspberries, gooseberries, cherries and even blueberries for the first time. I have been making jams and jellies for years and this week have finally got round to making some fruity ice creams. Black currants are in season now and make a wonderful ice cream , If you can find the time, it’s worth the effort, and actually relatively easy to make.
Black currant Ice Cream
350ml whole milk
250ml double cream
1 vanilla pod
6 egg yolks
100g caster sugar
450g blackcurrants (fresh or frozen)
150g caster sugar
For the best flavour use organic milk and free range eggs.
Place the cream and milk in a heavy based saucepan. Cut the vanilla pod in half lengthways and scrape out the seeds, add these and the pod to the pan.
Slowly heat until scorching point is reached (where the mixture is just about to boil). Remove from the heat and allow to infuse for 5-10minutes.
Meanwhile add the blackcurrants (if using frozen, no need to defrost) to a pan with the sugar and simmer until soft.
Then push the mixture through a sieve and leave to cool.
In another bowl whisk the egg yolks with the 100g of caster sugar, just to combine, then pour over the hot milk mixture, whisking as you go.
Return the mixture to the pan and over a low-medium heat stir constantly until the custard thickens just enough to coat the back of a wooden spoon.
This will take about 5 minutes or so.
Be careful not to over cook the custard.
Immediately remove from the heat , pass through a sieve into a clean bowl and leave to cool.
Add the blackcurrant puree, mix well and churn in an ice cream machine.