No-churn Blackcurrant and Meringue Ice Cream

You will need a 2L tub to store this in

This is the first year I’ve had my own homegrown blackcurrants! I adore the smell of them and their leaves, I like the jam but didn’t fancy making any. Whilst I wondered what to do with them all I froze them in small bags. A meal with friends was approaching and I decided to turn one of the bags into a no-churn ice cream. The currants are tart and so the sweet condensed milk balances this perfectly. I added crushed meringues for extra yumminess but these can easily by omitted if making this egg free. For an extra hit and to help it soften more easily you could also add a shot or two of blackcurrant liqueur (crème de cassis) in the whipping stage. This is super rich so a scoop or two is plenty.

Ingredients:

600ml double cream

397g (1 tin) condensed milk 

400-500g blackcurrants (fresh or frozen)

1 lemon, juiced

5-6 ready made meringue nests, crushed 

Step 1: Begin by putting the blackcurrants, lemon juice and a splash of water in a sauce pan with a lid. Over a medium/low heat cook for 5-10 minutes until the blackcurrants currants have broken down and released their juice. 

Step 2: Pass through a sieve into a bowl, pressing down to get all the juice out, but removing the seeds, skins and any remaining stalks. Set to one side to cool.

Step 3: Once cool, put the blackcurrant mixture, cream and condensed milk into a large mixing bowl whip together to form soft peaks. Fold through most of the crushed meringue, reserving some to sprinkle on the top once in the tub.

Step 4: put the mixture into a lidded tub, carefully spreading the mixture so it is even, sprinkle over the remaining crushed meringue. Seal with the lid and then put flat in the freezer to set for at least 6 hours, ideally over night.

Remove from the freezer for 15-20 minutes before scooping.