Crown Range Cellar blackcurrant ice cream
This recipe is based on British food writer Delia Smith’s non-churn blackcurrant ice cream. Starring Crown Range Cellar Blackcurrant Powder, this beautiful dish is the ultimate cooling treat
Feb 13, 2017 12:01am- Serves 8
- 30 mins preparation
- 3 mins cooking
- 24 hrs marinating
To find out more about Crown Range Cellar's exceptional edibles made from South Island blackcurrants and Manuka honey, visit www.crownrangecellar.com
ingredients
- 500 gram frozen blackcurrants, defrosted
- 2 teaspoon Crown Range Cellar Blackcurrant Powder
- 175 gram caster sugar
- 150 millilitre water
- 300 millilitre double cream
method
- 1
Place one third of the blackcurrants into a non-metallic sieve set over a mixing bowl. Push through the sieve, leaving behind the skins. Discard the skins. Repeat with remaining blackcurrants. Stir through the blackcurrant powder.
- 2
Place the sugar and water in a heavy-based saucepan over medium heat. Dissolve the sugar, then let the sugar syrup come to the boil. Boil for exactly 3 minutes.
- 3
Remove from the heat and add to the blackcurrant mixture. Stir to combine and leave to cool a little.
- 4
Whip the cream until it just holds its shapes. Fold the cream into the blackcurrant mixture. Pour into a plastic ice cream container or similar, cover and place in the freezer.
- 5
As soon as the ice cream begins to set, remove from the freezer and place in a bowl and beat well. Return to the freezer container and leave overnight to freeze well.
To serve
- 1
Remove blackcurrant ice cream from the freezer and place in the fridge for about 20 minutes before serving.
- 2
Scoop ice cream and top with freeze dried blueberry slices, toasted coconut chips, roughly chopped raw almonds and a drizzle of Crown Range Cellar Manuka Honey.