Blackcurrant ice cream (no ice cream machine required)
Making ice cream without an ice cream machine can be difficult. This delicious recipe, however, works excellently even if all you have is your freezer. With the help of glorious blackcurrants, egg yolks and a tiny amount of gelatin, the texture and mouthfeel of this sweet delight is exquisite. Even those who normally do not care much for blackcurrant are likely to be pleasantly surprised!
  • About 200-225 gram blackcurrents
  • 50 ml (1/5 cup) + 50 ml (1/5 cup) sugar
  • 150 ml (3/5 cup) cream
  • 150 ml (3/5 cup) milk
  • 3 egg yolks
  • 1 tablespoon vanilla sugar
  • 2 tablespoons of brown sugar (or raw cane sugar)
  • ½ sheet of gelatin
  1. Rince the berries and purée them with half of the sugar. Set aside for later.
  2. Put the gelatin to soak in a cup of cold water. Set aside for later.
  3. Mix the cream, the milk, the egg yolks and the remaining sugar(s) in a saucepan.
  4. While whisking, bring to an almost-boil (up to a maximum of about 85º C/185º F).
  5. Add the soaked half-sheet of gelatin and whisk until it has dissolved.
  6. Add the blackcurrant purée, whisk well and take off from the heat.
  7. Let the ice cream base cool down, then chill in your refrigerator.
For still-freezing:
  1. Pour the chilled ice cream base in a freezer-safe container (with a lid) and put in your freezer.
  2. Wait for about an hour, take it out and churn thoroughly by hand, using a fork.
  3. Put back into the freezer and wait about 30-45 more minutes. Grab your fork and repeat the hand-churning, doing so until the ice cream has frozen to a nice, "ice creamy" consistency (count on about four hours or so).
  4. Enjoy fresh, or leave it in the freezer for later.
For churning with ice cream machine
  1. Pour the ice cream base into the machine and churn according to instructions.
  2. Enjoy fresh or store for later it in your freezer