Blackcurrant, Rose & White Chocolate Ripple Ice-Cream
When I set this month’s We Should Cocoa challenge for blackcurrants, I couldn’t get that fruit out of my head and various ideas kept coming and going. One of these was to make semifreddo using blackcurrants and white chocolate – somehow blackcurrants and dark chocolate just didn’t seem right. I’ve been wanting to try semifreddo for a long time now as I keep hearing various bloggers rave about it and more importantly it doesn’t need churning. As I have no ice-cream maker that has got to be a good thing. However Kavey set condensed milk for her Bloggers Scream for Ice-Cream challenge this month and as this is also a no churn ice-cream, I had a rethink. Semifreddo would have to wait for another time.
As it happened, although I’d already made blackcurrant and white chocolate biscuits for We Should Cocoa, I still had blackcurrants in mind for ice-cream. I also had some left over that needed using up. I’ve never tried rose with blackcurrants before, but as it works so well with rhubarb, strawberries and raspberries, I thought it would do the same for blackcurrants and was keen to try it out. Ren Behan actually got there before me with this delicious looking ice-cream. However, it was too late to change my mind and I was going to do things a little differently anyway. I based my recipe on this Good Food one, but changed it quite considerably.
This is what I did:
- Simmered 110g of blackcurrants in a small covered pan with a dessertspoon of rose sugar and a desertspoon of water for about 5 minutes.
- Squished this through a sieve to remove the tops and seeds.
- Added 1 tbsp of rose syrup.
- Left to cool.
- Melted 40g vanillary white chocolate (G&B) over a pan of hot water then stirred in a 100ml condensed milk.
- Whipped 300ml double cream until soft peaks formed.
- Added 100ml condensed milk and whipped again.
- Stirred in the white chocolate mixture until all incorporated.
- Poured in the blackcurrents and tried to stir it through the mixture to cause a ripple effect.
- Spooned into containers and placed in the freezer.
I am also submitting this to Fabulicious Summer Ices over at Lancashire Food where there is an Emma Bridgewater cool bag to be awarded to one lucky entrant.