Redcurrant Ripple and White Chocolate Ice Cream
An easy to make no-churn ice cream using summer redcurrants and white chocolate, although any tart fruit could be used instead.
Prep Time20 mins
Freezing Time6 hrs
Total Time6 hrs 20 mins
Servings: 1 litre
- 250 g redcurrants – stalks removed
- 1 tsp vanilla extract
- 50 g white chocolate (I use G&B)
- 200 ml condensed milk
- 600 ml 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