Black Currant Ice Cream
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
20 mins
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Servings
10
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Calories
350 kcal
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Course
Dessert
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Cuisine
North American
Black Currant Ice Cream
Description
This Black Currant Ice Cream recipe starts by cooking black currants with sugar and lemon juice to soften the berries and concentrate their tartness. Once cooled, the berry mixture is blended with heavy cream, sweetened condensed milk, vanilla, and salt for creaminess and flavor complexity. The mixture can be churned for a soft-serve consistency or frozen in a pan for a no-churn version.
The ice cream’s texture ranges from soft and creamy straight from an ice cream maker to a firmer scoopable treat when frozen longer. Its bright berry flavor pairs well as a refreshing dessert on its own or alongside fruit-based desserts. The recipe notes suggest the base is adaptable to other fresh berries, adjusting sweetness accordingly.
The recipe encourages chilling ingredients and advises letting the finished ice cream soften slightly before scooping for easier serving. Stored properly in a sealed container, it keeps up to three months in the freezer, maintaining flavor and texture.
Ingredients
- 3 cups black currant berries stems removed
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- 1 sweetened condensed milk 14 ounce, can
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Wash black currants and remove the stems. Put them in a medium saucepan with the lemon juice and sugar.
- Over medium heat, bring to a boil. Cook, stirring often, about 15 minutes, until the black currants have started to break down and the mixture has thickened. Allow to cool completely.
- In a large bowl, combine the cream, cooled black currant, sweetened condensed milk, vanilla, and salt. Mix well to combine.
- Pour the mixture into the pre-frozen bowl of an ice cream maker and run for 20-25 minutes. OR, for no-churn, pour into a chilled pan, cover with plastic wrap. Freeze overnight.
- Ice cream machines typically produce a soft-serve ice cream texture. For a firmer consistency, scoop the ice cream into a pan and freeze for 2-4 hours.
Notes
- Black currants can be substituted with other fresh berries like blueberries or raspberries; adjust sugar if using sweeter fruit.
- Speed up berry cooling with an ice bath before mixing.
- No-churn version freezes overnight; churned version gives soft-serve texture.
- Store ice cream in airtight container up to 3 months; let soften 5-10 minutes before scooping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 122mg | 5% |
| Potassium | 303mg | 6% |
| Fiber | 0.01g | 0% |
| Sugar | 33g | 66% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 63mg | 70% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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