Blackcurrant no-churn ice cream
- Preparation and cooking time
- plus 6 hrs freezing
- Makes 1.5 litres
- 500g blackcurrants, fresh or frozen (400g defrosted if frozen)
- 1 lemon, zested and juiced
- 600ml double cream
- 397g can condensed milk
- STEP 1
Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
- STEP 2
Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
- STEP 3
Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.