An easy to make no-churn ice cream using summer redcurrants and white chocolate, although you can use any tart fruit you like instead. Red fruits highly recommended for the colour.
Prep Time20 minutesmins
Freezing Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Dessert
Cuisine: British
Keyword: ice cream, no-churn, redcurrants, summer, white chocolate
Simmer the redcurrants in 1 tbsp water until soft then push through a sieve to create a smooth puree. Mix in the vanilla extract.
250 g redcurrants – stalks removed, 1 tsp vanilla extract
Melt the chocolate in a bowl over hot water. Mix in 100ml of the condensed milk until smooth.
50 g white chocolate, 200 ml condensed milk
Whip the double cream until peaks form. Add the remaining 100ml condensed milk and whip again.
600 ml double cream (heavy cream)
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
Notes
Makes 1 litre.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.