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Blackcurrant Ripple Ice Cream – sugar free version too

My husband’s favourite, use either frozen or fresh blackcurrants or substitute blackcurrants for raspberries for a classic raspberry ripple ice cream.  For a sugar free version use my Sugar Free Ice Cream Base, Sukrin sugar works brilliantly.

1 quantity Ice Cream Base or Sugar Free Ice Cream Base
200g blackcurrants
25g sugar or sukrin

  1. Make up a batch of my Ice Cream Base or Sugar Free Ice Cream Base.  Chill.
  2. Gently heat the blackcurrants and sugar or sukrin in a saucepan, simmering for around 10-15 minutes until the blackcurrants have collapsed and the juices are flowing.  Whizz with a stick blender then press through a sieve to remove the pips, chill.
  3. Churn the ice cream in an ice cream maker.  Once the ice cream is almost ready – holding it’s shape but still soft – swirl in the blackcurrant coulis to make a ‘ripple’ effect, don’t mix it in too much as you want to see the demarkation in colour.
  4. Transfer the ice cream to a tupperware container and freeze until solid.