Blackcurrant Ice Cream Rippled with White Chocolate
A beautifully light, smooth and unctuous no-churn blackcurrant ice cream. The colourful fruit is subtly flavoured with rose and it ripples through the white chocolate cream in a most delightful way. It's rich and fragrant with both sweet and sour tones.
Prep Time20 minutesmins
Cook Time5 minutesmins
Freezing Time6 hourshrs
Total Time25 minutesmins
Course: Dessert, Snack
Cuisine: British
Keyword: blackcurrants, ice cream, no-churn, rose, white chocolate
Simmer the blackcurrants in a small covered pan with the sugar and water for about 5 minutes or until the fruit is cooked.
Squish this through a sieve to remove the tops and seeds.
Add the rose syrup.
Leave to cool.
Melt the white chocolate in a large bowl suspended over a pan of hot, but not boiling, water. Stir in a 100ml of the condensed milk.
Whip the double cream until soft peaks form.
Add the remaining 100ml condensed milk and whip again.
Stir in the white chocolate mixture until all incorporated.
Pour in the blackcurrant purée and gently stir it through the mixture to cause a ripple effect. You can mix it up totally if you prefer.
Spoon into covered containers and place in the freezer. There is no need to churn.
Notes
Will keep well in the freezer for at least three months.Remove from the freezer and allow to stand for fifteen minutes before serving.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.