Recipe: Easy blackcurrant ice cream

LUCY CORRY
Last updated 14:43 24/10/2012
blackcurrant ice cream
Lucy Corry/The Kitchenmaid

TIP TOP: DIY blackcurrant ice cream.

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Last week, while wrapped up against a bitterly cold wind, I saw a man walking down the road eating an ice cream at 9am. No matter that I was wearing three layers of clothing, I instantly wanted an ice cream too. So I went home and whipped up this one - which was ready by the time the sun came out in the afternoon.

NEED TO KNOW

Main ingredient Cream
Type of dish Sweet treat
Course Dessert
Cooking time 2+
Serves/makes 1+
Special options Nut-free

EASY BLACKCURRANT ICE CREAM

The good news about this recipe is that you don't need an ice cream machine or any fancy gadgets.

The really good news is that it uses about a third of a tin of condensed milk, which leaves plenty for eating with a spoon while no one is looking. If you don't trust yourself with a tin of the stuff, you can see how to make your own here.

300ml cream
125ml condensed milk
1 dsp lemon juice
1/2 cup good blackcurrant jam (or another tart jam)
100g good quality white or dark chocolate, chopped

1. Whip the cream until it forms soft peaks.

2. Fold in the condensed milk, lemon juice, jam and chocolate.

3. Pour into a container, cover and freeze.

It should be ready in about four hours.

For more recipes like this, visit The Kitchenmaid.

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