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.
ice cream, no-churn, redcurrants, summer, white chocolate
Choclette @ Tin and Thyme
redcurrants – stalks removed
(I use G&B)
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
Recipe from Choclette @Tin and Thyme