Blackcurrant ripple ice cream

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• Mimi

  29 July 2009

  Mimi rated and commented on this recipe

  

  OH. MY. GOD! This is absolutely delicious. I have to confess that I did fiddle with it -as I do all recipes- and not being a fan of blackcurrants, substituted raspberries. I also added a tbsp (or 2!) of framboise (raspberry liqueur) to the syrup. I have tried recipes for 'no-churn' ice cream and I'm always disappointed. But this! Exactly..EXACTLY like churned ice cream straight from the the freezer and it was out of this world. Rich and with a good mix of sweet and tart and the syrup was to die for - and I know exactly what's in it. I shall use it as a base for other flavour ice creams. With PYO raspberries this was very cheap given no ice cream machine needed. Please try it, you will never churn ice cream again!

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• Weeyin

  23 February 2010

  Weeyin rated this recipe

  

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• missmolly

  03 May 2010

  missmolly rated and commented on this recipe

  

  Tastes delicious. Easy to make but was much better after being left overnight in the freezer.

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• JOOLES

  30 June 2010

  JOOLES rated and commented on this recipe

  

  I have never made ice-cream before and my BF the other bday said how he would love some homemade. So im going to give this a go. My idea is im going to buy a Dragon fruit, as they look like so much fun and ive been wanting to try one of these. Im going to cut one in half and scoop the flesh out of each half, cut them into small chunks and carefully put back into the dragon fruit shells, with some other fruit cut into chunks, and i then will serve this delicious sounding ice-cream alongside. Yum, i hope.

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• Fluffysammy

  05 July 2010

  Fluffysammy rated and commented on this recipe

  

  Been making ice cream for years and years but never with condensed milk, what a dif it makes, def will always use it from now on. I used strawberrys and raspberrys with chunks of white choc

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• cjraway

  05 July 2010

  cjraway rated and commented on this recipe

  

  This is great and very easy. We cheated in every possible way and it was still perfect. We used 1 carton Elmlea double and one normal double cream. We made our own condensed milk (evap milk and sugar)and used cranberry juice instead of apple. (We had decided to make the ice cream before checking the cupboards!!) We did however, stick to the blackcurrants. After the second whipping of the cream we couldn't get it back to stiff peaks (Elmlea?!?) so put it in the freezer a bit runny. This also meant that the blackcurrant syrup needed a really good 'rippling' as it all sank to the bottom when it was poured in. There was a little mixture that wouldn't fit into our ice cream container so we left that unrippled and added some broken chocolate chip cookies (needed good stirring to get them off the bottom). Will be making the ice cream again this weekend with a chocolate sauce and peanut butter chips. Also going to add an extra tsp of vanilla.

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• Janika

  10 July 2010

  Janika rated and commented on this recipe

  

  I made this today using strawberries pureed with some sugar and vanilla seeds instead of the cooked blackcurrants. Absolutely delicious, and perfect no cook recipe on a hot day!

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• JOOLES

  12 July 2010

  JOOLES commented on this recipe

  This was lovely and sooooo easy. I did everything as i said above. I used raspberries instead as we have a massive bush of them this year. I felt it was even better a couple of days later. A success, I will definetly be making this again.

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• Becks

  17 July 2010

  Becks rated and commented on this recipe

  

  Made this using a mix of summer berries to serve with vanilla almond shortbreads for a special Sunday lunch. Trouble is it's Saturday night and people keep "testing" it. Only tip is that it needed freezing overnight but that could just be my freezer. Will definitely make again with salted caramel and nuts...

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• joefizz

  29 July 2010

  joefizz rated and commented on this recipe

  

  Outstanding! I did the same recipe with Blackberries and it was equally delicious!

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• Karen E

  02 August 2010

  Karen E rated and commented on this recipe

  

  Wonderfully easy and so delicious. Will certainly make again and will experiment with other fruits. Well done!

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• JudeR

  06 August 2010

  JudeR rated and commented on this recipe

  

  Easy to make. Used blackcurrants from my mum's garden. Had a bit too much blackcurrant puree as I mixed it all with the cream mixture. Think I would double the cream/milk parts to the same fruit. I scrapped the seeds from a vanilla pod instead of using extract. Really nice flavour.

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• granny B

  05 September 2010

  granny B commented on this recipe

  Made this a while back and it was really lovely. I'm going to make it again this week for a dinner party and going to include some Baileys. Fingers crossed !!

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• Janet

  23 October 2010

  Janet rated and commented on this recipe

  

  I made this with a raspberry puree from home grown fruit.Really easy and very creamy. I'll try it again with other fruit.

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• Malinke

  16 November 2010

  Malinke rated this recipe

  

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• Julie S

  29 December 2010

  Julie S rated and commented on this recipe

  

  Worked perfectly. I did use my ice-cream maker just to speed up the process. Great way to use up the usual summer glut of blackcurrants which languish in the freezer for most of the year! Served with wee home-made meringues.

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• Colette

  17 January 2011

  Colette rated and commented on this recipe

  

  Sorry folks but I found this very disappointing. I'm only giving two stars because the flavour before it was frozen was very promising but the end result was not at all like ice cream. It was frozen and it was creamy but definitely not like ice cream. Will have to try some other recipe I'm afraid!

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• Esther Mary

  26 March 2011

  Esther Mary rated and commented on this recipe

  

  Delicious, could only eat a small amount though as it was so sweet. really easy to make. i used raspberry's for my ripple and they contrasted really well with the sweetness of the cream.

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• lizzy dripping

  14 April 2011

  lizzy dripping commented on this recipe

  Hi, Hubby and I are on a low fat diet, could I substitute the cream with a low fat something or other. (we're new to this diet)!!

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• the boys mum

  26 April 2011

  the boys mum rated and commented on this recipe

  

  This was fantastic served it at a dinner party and everyone loved it, so easy to make. Will deffo make again

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Ingredients

• 400g blackcurrants
• 100ml apple juice
• 200g golden caster sugar
• 568ml double cream
• 397g tin sweetened condensed milk
• 2 tsp vanilla extract

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 45 minutes plus freezing

Ingredients

• 400g blackcurrants
• 100ml apple juice
• 200g golden caster sugar
• 568ml double cream
• 397g tin sweetened condensed milk
• 2 tsp vanilla extract

Per serving

638 kcalories, protein 5.8g, carbohydrate 60.2g, fat 43.2 g, saturated fat 24.5g, fibre 1.8g, salt 0.23 g

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