Ices

Blackcurrant ripple ice cream
1. 

This simple-as-anything ice cream needs no churning.

400g blackcurrants
100ml apple juice
200g golden caster sugar
568ml double cream
397g tin sweetened condensed milk
2 tsp vanilla extract

Put the blackcurrants and the apple juice in a small pan, bring to a simmer and cook for 5 minutes. Add the sugar heat gently until dissolved, then bring to the boil and simmer gently for 3-4 minutes to thicken the syrup a little. Cool, then scoop out 3 tbsp of the currants and keep to one side. Puree the rest of the currants and the syrup with a hand 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 puree.

With a rubber spatula or large spoon, stir the mixture once in a figure-of-eight, just to ripple the puree through. Cover with a lid and freeze for at least 3 hours.

To serve, mix the rest of the puree with the saved blackcurrants. Scoop the ice cream into glasses and spoon over the puree.

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