Blackcurrants are intensely fruity and make a wonderful ice cream. This is the recipe for you if you don’t happen to own an ice cream maker. All you need is a standard size loaf tin. If making in non-seasonal months – and at the time of writing we are expecting snow drifts across the UK – frozen blackcurrants will serve you just as well as fresh. I made this for New Year’s Eve and could only find tinned blackcurrants, but they worked brilliantly. Best made in advance so you can freeze this Boozy Blackcurrant Ice Cream overnight and serve the next day. Very conveniently, you can take it out of the freezer and cut it into slices without waiting for it to defrost.
Boozy Blackcurrant Ice Cream
Ingredients serves 6
250 g blackcurrants
3 tbsp creme de cassis
225g icing sugar, sifted
300ml whipping cream
How to prepare
Put the blackcurrants and creme de cassis in a large bowl, then stir in the icing sugar.
Whip the cream until fairly thick and fold into the blackcurrant mixture.
Spoon the mixture into a 500g loaf tin lined with clingfilm. Cover with clingfilm and freeze until firm. No need to mix during the freezing process.
Turn out on to a plate, slice and serve.
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