Your Ingredients :
400 ml (3/4 pint) milk
one vanilla pod
one egg, size two, and four egg yolks
175 g (6 oz) caster sugar
300 ml (ten fl oz) fresh double cream
225 g (8 oz) frozen blackcurrants, thawed
125 g (four oz) icing sugar
How to make Blackcurrant Ice Cream
1. Bring the milk & the vanilla pod to the boil. Take off the heat & infuse for about ten minutes.
2. Lightly whip the fresh cream & fold in to the cooled custard. Pour in to a square or rectangular rigid freezer container to give a depth of five cm (two inches). Freeze for about
three hours until mushy. Remove & whisk. Freeze for an additional 3-4 hours.
3. Whisk together the eggs, egg yolks & caster sugar until thick & pale. Strain on the infused milk (wash vanilla pod & dry for re-use). Stir over a low heat without boiling until the mixture thickens a tiny, icy.
4. Take dairy ice cream out of the freezer & whisk again to a spreading consistency. Spoon a layer back in to the freezer container. Pour over some of the blackcurrant puree. Continue to layer. Return to freezer.
5. Meanwhile in a blender puree together the raw blackcurrants & icing sugar. Sieve to remove pips.
To freeze Overwrap according to type of container.
6. To serve, permit to soften in the refrigerator for about one hour.
400 ml (3/4 pint) milk
one vanilla pod
one egg, size two, and four egg yolks
175 g (6 oz) caster sugar
300 ml (ten fl oz) fresh double cream
225 g (8 oz) frozen blackcurrants, thawed
125 g (four oz) icing sugar
How to make Blackcurrant Ice Cream
1. Bring the milk & the vanilla pod to the boil. Take off the heat & infuse for about ten minutes.
2. Lightly whip the fresh cream & fold in to the cooled custard. Pour in to a square or rectangular rigid freezer container to give a depth of five cm (two inches). Freeze for about
three hours until mushy. Remove & whisk. Freeze for an additional 3-4 hours.
3. Whisk together the eggs, egg yolks & caster sugar until thick & pale. Strain on the infused milk (wash vanilla pod & dry for re-use). Stir over a low heat without boiling until the mixture thickens a tiny, icy.
4. Take dairy ice cream out of the freezer & whisk again to a spreading consistency. Spoon a layer back in to the freezer container. Pour over some of the blackcurrant puree. Continue to layer. Return to freezer.
5. Meanwhile in a blender puree together the raw blackcurrants & icing sugar. Sieve to remove pips.
To freeze Overwrap according to type of container.
6. To serve, permit to soften in the refrigerator for about one hour.
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