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Blackcurrant Ice Cream

I think blackcurrants make the very nicest ice cream – smooth, rich and velvety. However, this same recipe works very well with loganberries, or even raspberries, if you prefer. Whatever fruit you use, this ice cream should be eaten within three weeks.

 Blackcurrant Ice Cream

  Serves 6-8

 1 lb (450 g) fresh or frozen blackcurrants, defrosted if frozen
 6 oz (175 g) sugar
 10 fl oz (275 ml) double cream
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You will also need a freezerproof polythene box with a lid and a nylon sieve (a metal one can discolour the fruit).

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.


There's no need to take the stalks off the blackcurrants, just pile them, about one third of a pound (5 oz/150 g) at a time, into the sieve set over a mixing bowl, and mash like mad with a wooden spoon until you have extracted all the pulp and only the stalks, pips and skins are left in the sieve.

Now place the sugar and 5 fl oz (150 ml) water in a saucepan over a medium heat, stir until all the sugar crystals have dissolved, then let it come to the boil, and boil for 3 minutes exactly. Then remove from the heat and stir the syrup into the fruit pulp. Whip the cream until it just begins to thicken. Be careful not to overwhip: it mustn't be thick, just floppy. Fold the cream into the fruit mixture until thoroughly blended. Pour it into the polythene box, and freeze in a freezer or in the ice-making compartment of a fridge turned to its coldest setting.

As soon as the mixture begins to set (after about 3 hours) turn it out into a bowl and beat thoroughly. Then return it to the freezer (in the box) until set – about another 3 hours. Remove to the main part of the fridge about an hour before serving.


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