This easy and creamy blackcurrant ice cream is a refreshing treat perfect for any occasion. With just three simple ingredients, it’s quick to prepare and bursting with fresh fruit flavor. The rich, smooth texture and vibrant color make this homemade ice cream a delightful dessert that can be customized with other fruits too.
Ingredients Needed:
- 1 lb (450 g) fresh or frozen blackcurrants, defrosted if frozen
- 6 oz (175 g) sugar
- 10 fl oz (275 ml) double cream
How To Make Blackcurrant Ice Cream Recipe:
- Prepare the Blackcurrants: There’s no need to remove the stalks. Place about one-third of a pound (5 oz / 150 g) of blackcurrants at a time in a sieve set over a mixing bowl. Mash vigorously with a wooden spoon to extract all the pulp, leaving only the stalks, pips, and skins behind.
- Make the Syrup: In a saucepan, combine 6 oz (175 g) sugar and 5 fl oz (150 ml) water. Heat over medium, stirring until the sugar dissolves. Bring to a boil and cook for exactly 3 minutes.
- Combine Syrup and Pulp: Remove the syrup from the heat and stir it into the mashed blackcurrant pulp.
- Whip the Cream: Whip 10 fl oz (275 ml) of double cream until it just begins to thicken. Be careful not to overwhip—it should be floppy, not stiff.
- Mix: Gently fold the whipped cream into the blackcurrant mixture until fully combined.
- Freeze: Pour the mixture into a polythene box and freeze. After about 3 hours, when it starts to set, turn it out into a bowl and beat thoroughly to break up the ice crystals. Return it to the freezer for another 3 hours.
- Serve: Before serving, remove the ice cream from the freezer and place it in the fridge for about an hour to soften slightly.
Recipe Tips:
- Use ripe blackcurrants: Make sure the blackcurrants are ripe for the best flavor. If using frozen, defrost them well.
- Don’t overwhip the cream: Whip the cream just until it starts to thicken. Overwhipped cream can make the ice cream too heavy.
- Beat halfway through freezing: After 3 hours of freezing, beat the ice cream to break up any ice crystals and make it smoother.
- Chill before serving: Let the ice cream sit in the fridge for an hour before serving. This makes it the perfect texture.
- Freeze in a plastic container: Use a polythene box or another plastic container for freezing, as it helps remove the ice cream easily when ready.
How To Store:
- Refrigerate: Let any leftover blackcurrant ice cream cool until it reaches room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: Blackcurrant ice cream can be frozen for up to 2 months. After freezing, let it sit at room temperature for about 10–15 minutes before serving to soften it for easier scooping.
Nutrition Facts:
- Calories: 129 kcal
- Total Fat: 6.7g
- Saturated Fat: 4.0g
- Cholesterol: 25mg
- Sodium: 35mg
- Potassium: 114mg
- Total Carbohydrate: 18.5g
- Dietary Fiber: 0g
- Sugars: 16g
- Protein: 1.2g
Try More Nigella Lawson Recipes:
Nigella Blackcurrant Ice Cream Recipe
Description
This delicious Nigella Blackcurrant Ice Cream is the perfect treat for a hot day! It’s quick, easy, and wonderfully creamy, made with just a few simple ingredients. You can use fresh or frozen blackcurrants, making it a flexible and convenient dessert. The natural tartness of the blackcurrants pairs beautifully with the smooth cream for a refreshing, indulgent finish.
Ingredients
Instructions
- Prepare the Blackcurrants: There’s no need to remove the stalks. Place about one-third of a pound (5 oz / 150 g) of blackcurrants at a time in a sieve set over a mixing bowl. Mash vigorously with a wooden spoon to extract all the pulp, leaving only the stalks, pips, and skins behind.
- Make the Syrup: In a saucepan, combine 6 oz (175 g) sugar and 5 fl oz (150 ml) water. Heat over medium, stirring until the sugar dissolves. Bring to a boil and cook for exactly 3 minutes.
- Combine Syrup and Pulp: Remove the syrup from the heat and stir it into the mashed blackcurrant pulp.
- Whip the Cream: Whip 10 fl oz (275 ml) of double cream until it just begins to thicken. Be careful not to overwhip—it should be floppy, not stiff.
- Mix: Gently fold the whipped cream into the blackcurrant mixture until fully combined.
- Freeze: Pour the mixture into a polythene box and freeze. After about 3 hours, when it starts to set, turn it out into a bowl and beat thoroughly to break up the ice crystals. Return it to the freezer for another 3 hours.
- Serve: Before serving, remove the ice cream from the freezer and place it in the fridge for about an hour to soften slightly.
Notes
- Use ripe blackcurrants: Make sure the blackcurrants are ripe for the best flavor. If using frozen, defrost them well.
- Don’t overwhip the cream: Whip the cream just until it starts to thicken. Overwhipped cream can make the ice cream too heavy.
- Beat halfway through freezing: After 3 hours of freezing, beat the ice cream to break up any ice crystals and make it smoother.
- Chill before serving: Let the ice cream sit in the fridge for an hour before serving. This makes it the perfect texture.
- Freeze in a plastic container: Use a polythene box or another plastic container for freezing, as it helps remove the ice cream easily when ready.
Nigella Blackcurrant Ice Cream Recipe