Tuesday, 3 August 2010

Blackcurrant ice cream

   I'm not one for really complicated recipes, I know they are much loved by food connoisseurs, but speaking as a busy mum the simpler the better for me, especially if I only have a few minutes spare to wow the kids.

   We have been making good use of the blackcurrants from the bush in our garden, which always has a very large crop every year. This is one of the many things we have made from our harvest.

  We used about 250g of blackcurrants, after washing and preparing they were liquidized with 3 tablespoons of juice (any type can be used apple, orange, or we have even used squash once) and sieve to get rid of any larger bits.

    Then you need to add icing sugar, how much is up to your taste. Blackcurrants are not very sweet so we added about 75g and stirred it in well. If you are using a sweeter fruit, you can use less icing sugar or none at all.

    Now for the creamy piece. we have used about 300ml of cream, and whipped it until it was quite firm.

    Then add the blackcurrant mixture to the cream and stir it in. The colour you get after this is amazing.

All that is left to do now is tip your mixture into a freezable tub, cover with cling film and put into the freezer.  It takes a few hours to freeze in my freezer but I have a big industrial thing, so keep checking it. I prefer to get it out when it's just scoop-able, or you could get it out half an hour before you want to eat it.

   My kids really love making this, I have to say I do too, it tastes incredible, and it is so simple and adaptable. My son loves this and he doesn't even like blackcurrants! He also said that this was his favourite ice cream.

   We have recently been thinking up some really exotic recipes using these same basic guidelines. The measurements here are just a rough guide as we tend to just throw it all in. Why not give it a try, see what flavours you can think of...

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