How to make blackcurrant ice cream without fancy gadgets


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This recipe is based on British food writer Delia Smith’s non-churn Blackcurrant Ice Cream.

Walk Japan

 INGREDIENTS

500g frozen blackcurrants, defrosted

2 teaspoons  blackcurrant powder (we used Crown Range Cellar)

175g caster sugar

150ml water

300ml double cream

METHOD

Place one-third of the blackcurrants into a sieve set over a mixing bowl. Push through the sieve, leaving behind the skins. Discard the skins. Repeat with remaining blackcurrants.  Stir through the blackcurrant powder.

Place the sugar and water in a heavy-based saucepan over medium heat. Dissolve the sugar, then let the sugar syrup come to the boil. Boil for exactly 3 minutes.

Remove from the heat and add to the blackcurrant mixture. Stir to combine and leave to cool a little.

Whip the cream until it just holds its shapes. Fold the cream into the blackcurrant mixture. Pour into a plastic ice cream container or similar, cover and place in the freezer.

As soon as the ice cream begins to set, remove from the freezer and place in a bowl and beat well. Return to the freezer container and leave overnight to freeze well.

To serve:

Remove blackcurrant ice cream from the freezer and place in the fridge for about 20 minutes before serving.

Serving suggestion:

Scoop ice cream and top with freeze dried blueberry slices, toasted coconut chips, roughly chopped raw almonds and a drizzle of Crown Range Cellar Manuka Honey.

Serves:  8

Jing Song is both artist and entrepreneur. On the one hand shrewd and measured as a managing director, growing Crown Range Cellar into a bustling business. On the other an artist, throwing toga parties, sketching and making slightly bonkers short films. Click here to meet Jing.

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