Currant ice recipe

Posted by: Newswalle

One of my earliest memories is collected from black currant on the farm of a family friend in Tiverton, Devon, about three. Shake the leaves and releasing a cloud of white, acid-drop scent that is so much of the fruit. If you're lucky, blackcurrants are growing by a few leaves at the base of this recipe pudding rises to another level.

10 tablespoons ago
300 g blackcurrants
large blackcurrant leaves (optional) 5-6, washed
250 ml of whole milk
250ml cream
Pinch of salt
160g golden caster sugar
3 egg yolks
Freshly squeezed lemon juice

Heat the milk, cream and salt. Since the boiling point is reached, add to dip the leaves, turn off heat, cover the pan with plastic wrap and let steep for half an hour.

Boil the berries very gently with two tablespoons of water until they are soft. Cool completely and puree until very smooth. To remove the filter, the cores. Chill.

Strain the milk and cream mixture fragrance now in a clean pan; bring to simmer again. As the milk is heated, beat the sugar into the egg yolks. Once the milk simmer breaks, pour a little into the mixture of egg yolks (this is called "tempering" the eggs) and then again all in the pan. Cook over 82C.

Cool in an ice-water bath. A once completely cool, chill in the refrigerator overnight or for at least 8 hours. The days after bombardment with blackcurrant puree and juice freshly squeezed lemon custard.

Churn in an ice cream machine for 35 minutes or until the ice is "dry". If you do not have a machine, freeze the mixture in a large bowl. Every 90 minutes, remove and whisk (or Magimix) vigorously. DoThis three times until smooth.

Scrape into a freezer with lid, cover with wax paper to reduce air and freeze to harden.

Delicious served with crispy vanilla cookies Langues Chat (supermarkets or online stores such as cheese and wine shop).