Ingredients with Measurements:
- 2 cups fresh black currants
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
- Medium saucepan
- Whisk
- Mixing bowls
- Rubber spatula
Step-by-Step Instructions:
1. In a medium saucepan, combine the black currants and sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the currants have released their juices, about 10 minutes.
2. Remove the pan from the heat and let the mixture cool for 10 minutes. Then, strain the mixture through a fine mesh strainer into a mixing bowl, pressing on the solids to extract as much juice as possible.
3. In another medium saucepan, heat the heavy cream and milk over medium heat until it begins to steam, but not boil.
4. In a separate mixing bowl, whisk the egg yolks until they are light and frothy. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
5. Pour the egg and cream mixture back into the saucepan and cook over medium heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of the spatula, about 5-7 minutes.
6. Remove the pan from the heat and stir in the black currant mixture and vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours or until firm
Temperature:
Cook over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 340
Fat: 22g
Saturated Fat: 13g
Cholesterol: 196mg
Sodium: 42mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- Black currants can be substituted with other berries such as raspberries or blueberries.
- Whole milk can be substituted with low-fat milk or almond milk.
- Heavy cream can be substituted with half-and-half or coconut cream.
Variations:
- Add a tablespoon of lemon juice to the black currant mixture for a tangy twist.
- Swirl in some homemade raspberry sauce or chocolate chips for added texture and flavor.
- Make a black currant sorbet by omitting the heavy cream and using only the black currant mixture.
Tips and Tricks:
- Make sure to strain the black currant mixture well to remove any seeds or solids.
- Chill the ice cream mixture thoroughly before churning to ensure a smooth and creamy texture.
- For a softer ice cream, serve immediately after churning.
Storage Instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating Instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation Ideas:
Serve the ice cream in a bowl or cone and garnish with fresh black currants or a sprig of mint.
Garnishes:
Fresh black currants, mint leaves, chocolate chips, raspberry sauce.
Pairings:
Serve with a slice of pound cake or shortbread cookies.
Suggested Side Dishes:
Fresh fruit salad or a mixed green salad.
Troubleshooting Advice:
- If the ice cream mixture curdles or separates, strain it through a fine mesh strainer and whisk vigorously until smooth.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food Safety Advice:
- Make sure to cook the egg and cream mixture to a temperature of 160°F to ensure it is safe to eat.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn.
Food History:
Black currants have been cultivated in Europe for centuries and were brought to North America by early settlers. They are known for their tart and slightly sweet flavor and are often used in jams, jellies, and desserts.
Flavor Profiles:
Tart, sweet, creamy, fruity.
Serving Suggestions:
Serve as a dessert or snack on a hot summer day.
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