Blackcurrant Ice Cream from The Great Ice Cream Book by Jon Croft
Stew and sieve the blackcurrants to make a purée. Allow to cool. Whip up the cream to soft peaks and whip in the egg yolks. Combine with the purée. Whip up the egg whites with the sugar and fold...
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Cooking tools:
- Ice cream maker
- Fine-mesh sieve
- Hand mixer
- Freezer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Spoon
Ingredients
- 4 eggs, separated
- ½ lb. (225 g.) castor sugar
- 1 pint (575 ml.) double cream
- 12 oz. (350 g.) blackcurrants
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