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.
Ingredients:
1 quantity Ice Cream Base or Sugar Free Ice Cream Base
200g blackcurrants
25g sugar or sukrin
- Make up a batch of my Ice Cream Base or Sugar Free Ice Cream Base. Chill.
- 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.
- 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.
- Transfer the ice cream to a tupperware container and freeze until solid.