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.
This ice-cream really surprised me. Not a hint of ice crystals and a beautifully smooth unctuous feel to it. I had been expecting it to be sickly sweet with all that condensed milk. Although it was sweet however, the blackcurrants balanced it out nicely and it was absolutely delicious. The main flavour was of course blackcurrants, but the richness of the white chocolate gave it body and just a hint of rose pervaded the whole in a delightful way. As I’d hoped, rose pairs very well with blackcurrants too. And of course I just loved the colour of the blackcurrants. All in all I was really satisfied with this easy to make ice-cream and will be making it again for sure. Next time I might try adding less condensed milk and a bit more cream to make it less sweet, but no other adjustments needed.
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.