Black Currant Ice Cream Recipe

Ingredients

For the Black Currant Syrup:

• 2 cups frozen black currants
• ½ cup granulated sugar

For the Ice Cream Base:

• 4 large egg yolks
• 1 cup granulated sugar, divided
• 1½ cups whole milk
• 1½ cups heavy cream
• 2 tablespoons high-quality vanilla extract

Instructions

1. Prepare the Black Currant Syrup:

   • In a medium saucepan, combine the frozen black currants and ½ cup of granulated sugar.
   • Cook over medium heat until the berries release their juices and begin to burst, stirring occasionally.
   • Once the mixture thickens slightly, remove from heat and let it cool completely.

2. Prepare the Ice Cream Base:

   • In a mixing bowl, whisk together the egg yolks and ½ cup of granulated sugar until the mixture becomes pale and thick.
   • In a saucepan, heat the whole milk over medium heat until it reaches approximately 165°F (74°C). Avoid boiling.
   • Gradually pour about ½ cup of the warm milk into the egg yolk mixture, whisking continuously to temper the eggs.
   • Pour the tempered egg mixture back into the saucepan with the remaining milk.
   • Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This forms a custard base.
   • Remove from heat and let it cool slightly.

3. Combine and Chill:

   • In a large mixing bowl, combine the cooled custard base, heavy cream, the remaining ½ cup of granulated sugar, vanilla extract, and the cooled black currant syrup.
   • Whisk until thoroughly mixed.
   • Cover the mixture with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
   • Refrigerate for at least 4 hours, or until the mixture is very cold.

4. Churn the Ice Cream:

   • If using an ice cream maker, ensure the bowl has been frozen according to the manufacturer's instructions (typically 15–24 hours).
   • Assemble the ice cream maker and turn it on before adding the mixture to prevent the bowl from freezing up.
   • Pour the chilled mixture into the running ice cream maker.
   • Churn according for 30–35 minutes, until the ice cream reaches a soft-serve consistency.

5. Freeze and Serve:

   • Transfer the churned ice cream into an airtight container.
   • Place a piece of plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming.
   • Seal the container and freeze for at least 2 hours, or until firm.
   • Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.