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 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