Blackcurrant ripple ice cream

Blackcurrant ripple ice cream

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

This ice cream uses the meringue method.

Ingredients

Quantity Ingredient
350g blackcurrants
250g caster sugar
100ml water
4 egg whites
200ml double cream

Method

  1. Wash the blackcurrants and put them in a pan with 100 g of the sugar. Cover and gently cook over a low heat until they are very soft, stirring occasionally.
  2. Push the blackcurrants through a sieve, trying to push as much of the pulp through as possible; you should have about 250 g blackcurrant purée. Set aside.
  3. Put the remaining 150 g sugar in another pan with the water. Dissolve over a low heat, agitating the sugar only gently. Once the sugar has dissolved, brush down the sides of the pan with a pastry brush dipped in water, then increase the heat and boil until the syrup registers 120°C on a sugar thermometer or test to see if the syrup has reached the firm ball stage.
  4. Meanwhile, once the syrup has reached 110ºC, whisk the egg whites to stiff peaks, using an electric whisk. As soon as the syrup has reached 120°C, pour it onto the egg whites, with the beaters still running, taking care not to pour the syrup onto the beaters or it may set hard on the metal.
  5. Continue to whisk until the mixture becomes a stiff meringue. Lightly whip the cream and fold it into the meringue with 200 g of the blackcurrant purée. Add the remaining 50 g purée and marble it into the ice cream with as few stirs as possible.
  6. Freeze the ice cream in a mould or loaf tin lined with cling film. Transfer the ice cream from the freezer to the fridge 20–30 minutes before serving to soften slightly. It can be sliced or scooped to serve.

Variations

  • Any strong flavoured acidic fruit purée can be used in place of the blackcurrants.
Tags:
Leiths School of food and wine
cookery course
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