Blackcurrant Ripple Ice Cream | Cookery


· 400 g blackcurrants

· 100 ml apple juice

· 200 g golden caster sugar

· 568 ml double cream

· 1 tin condensed milk

· 2 tablespoons vanilla extract


Put the blackcurrants and the apple juice in a pan, bring to a simmer and cook for five minutes. Add the sugar, heat gently until dissolved, then bring to the boil and simmer gently for five minutes to thicken the syrup a little. Cool, then scoop out a few tablespoons of currants and keep aside. Purée rest of the currants and the syrup with a blender and rub through a sieve to get rid of the pips. Beat the double cream to soft peaks, then pour in the condensed milk and vanilla extract and whisk again to soft peaks. Pour the mixture into a freezer-proof box, and drizzle over half of the blackcurrant purée. Stir the mixture once in a figure-of-eight, just to ripple the purée through. Cover with a lid and freeze for at least three hours. To serve, mix rest of the purée with the saved blackcurrants. Scoop the ice cream into glasses and spoon over the purée.