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Blackcurrant no-churn ice cream served in a dish and dessert glasses

Blackcurrant no-churn ice cream

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 6 hrs freezing
  • Easy
  • Makes 1.5 litres

Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: Per scoop (60g)
NutrientUnit
kcal175
fat14g
saturates9g
carbs10g
sugars10g
fibre1g
protein2g
salt0.05g
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Ingredients

Method

  • 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.

Goes well with

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