Black currant ice cream. Essentially fruit and dairy. Sure as heck sounds healthy to us!
Black currant ice cream. It’s simply a swirl of slightly tart black currant jam twirled through a rich, creamy, unobtrusive sweet cream ice cream. Perfect on its own, in a waffle cone, or heck, even a la mode atop waffles.–Renee Schettler Rossi
Black Currant Ice Cream
- Quick Glance
- 30 M
- 1 D
- Makes about 1 quart
Special Equipment: Ice cream machine
- 1/2 cup granulated sugar or superfine sugar (99 grams)
- 3 tablespoons potato starch (29 grams)
- 1/4 teaspoon kosher salt
- 2 cups heavy cream (473 ml)
- 1 1/4 cups whole milk (296 ml)
- 1/3 cup black currant jam (106 grams)
- Make the ice cream base
- 1. In a large saucepan over medium-low heat, combine the sugar, potato starch, and salt. Vigorously whisk a small portion of the cream and milk into the saucepan, adding just enough to form a slurry, ensuring all the lumps are gone. Then whisk in the rest of your milk and cream. Continue to whisk all the ingredients until the sugar dissolves completely. Continue cooking, whisking frequently (and, in fact, more and more frequently as time goes on) until the mixture is thick and bubbling, 10 to 12 minutes.
- 2. Pour the mixture into a bowl and let cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 days, covering once the mixture is cold—be sure to press your cling wrap directly against the surface so as not to form a skin.
- Churn and set the ice cream
- 3. Stir the cream mixture to recombine and then freeze it in your ice cream machine according to the manufacturer’s instructions, processing the ice cream until you can spoon up a mound and the edges don’t instantly start melting.
- 4. Spoon some of the ice cream into a loaf pan, top with a thin layer of the jam, add more ice cream, more jam, and on and on, until it’s all in the pan, finishing up with a layer of ice cream. Think of yourself as an ice cream bricklayer—constructing jammy heaven one layer at a time. You’ll make ribbons in the ice cream later as you scoop it up to serve. Cover and freeze until the desired consistency, at least 4 hours. You can store the ice cream in a sealed container in the freezer for up to 1 month.
Recipe Testers Reviews
Summer trifle on a spoon. What’s remarkable about this black currant ice cream are the lovely vanilla flavor, even though there’s no actual vanilla in the recipe, and its compatibility with the black currant jam, which is worth searching for at stores. The ice cream base comes together quickly and thickens nicely. I took a low and slow setting and I think with using a stabilizer like the potato starch that’s a good idea. The sugar dissolves easily, especially using the finer baker’s sugar, and I tuned up the heat a little after 6 to 8 minutes and whisked steadily till it thickened like a nice pudding or custard. You can help it chill faster (especially if you want to make it the same day) by cooling the “custard” in an ice bath before refrigerating it but a minimum of 4 hours in the fridge is still a good idea. We exhibited patience while the churned ice cream set firm in the freezer. Okay, we got impatient and had some after 1 1/2 hours but I think it needed longer. I layered it in a rectangular 1.6-quart pan and froze for 1 1/2 hours before serving. It was still a little soft but it scooped nicely. Better the next day, so I think you want several hours in the freezer before serving and let sit out a short while before scooping.
Using potato starch was a new one for me, and I think it was a completely neutral stabilizer, making this a pudding-like consistency, and the result is a non-icy ice cream that you can make at home with ordinary equipment. I think I might prefer it to using cornstarch, which I am sometimes hesitant to use, partly because it seems to easily detectable and detracts from some recipes. This recipe also encouraged me to try freezing ice cream in a low pan, which works much better for scooping, especially with the jammy add-in. I love that you can get this rich texture without eggs, which can overpower an ice cream with richness. This method also gives a good idea of how to proportion mix-ins. The only problem is that now I know how easy it is to scoop it out of an ice cream pan (which is how this container is going to be known). I bet this would be decadent on a waffle cone!
This black currant ice cream tastes (and feels) like really thick whipped cream with some jam. I refrigerated the mix for almost 24 hours and placed the plastic wrap directly on the mix after 1 hour in the fridge. I probably could have just covered the bowl with a lid.
Potato starch for the win! Never have I ever used potato starch to thicken homemade ice cream but it may be my new favorite trick. This ice cream whipped up faster than any I've made before. The result was a creamy and delicious black currant ice cream that only took a few simple steps to make.