Redcurrant Ripple and White Chocolate Ice-Cream
Here is another recipe I’ve been meaning to write up for a very long time. Our redcurrants aren’t quite ready to make this ice-cream yet – assuming the birds don’t get there before us! But we do still have some left in the freezer from last year – amazing isn’t it?
This no-churn ice-cream is so simple to make it has become a firm favourite and I’ve made several different versions so far. Do have a look at my other ice-cream recipes. This one was sweet, smooth and creamy with lovely bursts of tartness coming through from the fruit. Strangely, it tasted more like raspberries than redcurrants.
I am entering this into BSFIC over at Kavey Eats as the theme this month is fruit. This is a super challenge which seems to inspire some fabulous creations. I keep meaning to enter and very rarely manage it, so I’m pleased to be able to do so this time.
- 250g redcurrants – stalks removed
- 1 tsp vanilla extract
- 50g white chocolate (I use G&B)
- 200ml condensed milk
- 600ml double cream
- Simmer the red currants in 1 tbsp water until soft then push through a sieve to create a smooth puree. Mix in the vanilla extract.
- Melt the chocolate in a bowl over hot water. Mix in 100ml of the condensed milk until smooth.
- Whip the double cream until peaks form. Add the remaining 100ml condensed milk and whip again.
- Stir in the white chocolate mixture.
- Fold in the fruit puree to create a ripple effect.
- Pour into a 1 litre container, cover and freeze
- Makes 1 litre
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