This week, Justin spent a few hours on our allotment picking kilos of redcurrants. When he got home, they immediately got decanted into plastic tubs and put into the freezer until I decided what I was going to do with them. In past years, our redcurrant haul has been turned into tarts, jelly, cordial and relish.
Seeing as the UK is in the midst of a mini-heatwave, there was only one thing for it – redcurrant ice cream.
Redcurrants make the most bright, beautiful pink swirly ripple ice cream with a sweet, tangy taste.
And best of all, you don’t need an ice cream maker and it’s only 3 ingredients! If you don’t have access to redcurrants, most other berries can be used in their place – strawberries, raspberries, blueberries, blackberries, blackcurrants… or a mixture of all of the above. The recipe below makes about 1 litre.
Redcurrant ice cream
Ingredients
- 500 g/17½oz redcurrants
- 100 g/3½oz caster sugar
- 300 ml/10½fl oz whipping cream
Instructions
- Pre-chill a clean, dry plastic container in the freezer
- Put the redcurrants in a colander/strainer, rinse under water and pat dry
- In a medium-sized saucepan on a medium heat, cook the redcurrants until they have burst (about 5-10 minutes)
- Strain the redcurrants through a fine sieve and combine with sugar to taste. Refrigerate
- Whisk the whipping cream until it forms stiff peaks
- Gently fold the whipped cream into the cooled redcurrant concentrate trying not to loose too much of the air
- Pour into the pre-chilled container, cover and freeze until firm
