This is a no-churn recipe, which means you don’t need an ice-cream maker to make it. All you need is a freezer-safe container and a few hours’ patience. Blackcurrants have a unique, tangy flavour that pairs beautifully with the sweetness of the condensed milk and the richness of the cream. This ice cream is sure to be a hit with children and adults alike.
Ingredients:
- 500g fresh or frozen blackcurrants (400g thawed if frozen)
- 1 lemon, zested and juiced
- 600ml double cream
- 397g tin condensed milk
Method:
If you’re using fresh blackcurrants, wash them well. If you’re using frozen blackcurrants, make sure they’re fully defrosted. Blend the blackcurrants in a blender or food processor, then strain through a sieve to remove the seeds.
Stir the lemon zest and juice into the blackcurrant puree.
Whip the double cream in a large bowl until soft peaks form.
Add the condensed milk: Gently fold the condensed milk into the whipped cream until well combined.
Gradually fold the blackcurrant and lemon mixture into the cream and condensed milk mixture. Take care not to overmix – you want a marbled effect.
Pour into a freezer-safe container and cover. Freeze for at least 6 hours or until firm.
Once the ice cream has set, scoop into bowls or cones and serve.
