Redcurrant & blackcurrant ice cream

Have you ever tried currant ice cream? If so, you’ll know just how special it is. These tart, juicy berries are the perfect match for a classic homemade ice cream base. The soft pastel colour, the burst of fruitiness and that refreshing flavour — for me, it’s the taste of summer. Redcurrants create a milder, delicately pink ice cream, while blackcurrants bring a deeper, more aromatic and intense flavour. If you still have currants in your garden — don’t let them go to waste!

Makes: approx. 1 litre

Ingredients for redcurrant & blackcurrant ice cream:

• 250 ml whole milk (3.2%)
• 250 ml double cream
• 3 egg yolks (from large eggs)
• 70 g caster sugar
• 500 g redcurrants or blackcurrants
• 110 g sugar (for the fruit)

Place the currants (stalks removed) into a saucepan and add the 110 g sugar. Heat gently, stirring, until the sugar dissolves and the fruit softens. Remove from the heat, pass through a sieve to remove seeds and skins, then set aside to cool completely.

In a saucepan, combine the milk and double cream. Heat until just boiling.

Meanwhile, in a mixing bowl, whisk the egg yolks with the sugar until pale and fluffy. Gradually pour in half of the hot milk mixture, whisking continuously. Return the mixture to the saucepan with the remaining milk. Heat gently over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove immediately from the heat — do not boil, or the custard will curdle. Allow to cool, then stir in the prepared currant purée. Cover with cling film and chill thoroughly in the fridge.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for several hours.

Without an ice cream maker:

Pour the chilled mixture into a container and place in the freezer. For the first 3 hours, remove every 30 minutes and whisk or blend to break up ice crystals and achieve a smooth, creamy texture. Then freeze until firm.

Enjoy!