As we are coming to the end of August, the evenings are drawing in and the shadows are a little longer in the morning, can I still get away with an ice cream ‘post’?
Why not? The children are still on their ‘summer holidays’, the forecast for the next week is warm and sunny and the Bank Holiday weekend is approaching. Yes, it is still ice-cream-eating weather!
So my inspiration for this ice cream came purely by chance when I stumbled on a fabulous article in The Guardian, ‘The 10 Best Iced Recipes’. Originally a semifreddo dessert, I have adapted the main constituents of the recipe – the lemon, poppy seeds and blackcurrants – to a soft rippled ice cream. A soft scoop ice cream, in a waffle cone, being the iced dessert of choice in our house.
All the ingredients for this recipe are easy to come by. Admittedly, the blackcurrants are seasonal but they are still bountiful in the supermarkets and the ‘Pick Your Own’ farms. The blackcurrant ripple compliments the sweet, lemon ice cream beautifully. For my ripple I have just squashed the currants during the heating proctess. If you prefer a smoother ripple, you can always puree the ripple in the blender and put it though a sieve, whilst still warm.
This ice cream is very easy to make yet has a sophisticated taste and texure. It would be great addition if you are entertaining this weekend. The taste is just sublime.
- 150g fresh blackcurrants
- 100g caster sugar
- 1 tbsp. lemon juice
- 397g tin of sweetened condensed milk
- 150ml whole milk
- 4 lemons, juiced
- zest of 2 lemons
- 1 tbsp. poppy seeds
- 300ml whipping cream
- 300ml double cream
- To prepare the blackcurrant ripple, rinse the blackcurrants and place in a saucepan with the sugar and the lemon juice. Over a medium heat, allow the sugar to dissolve. Allow to simmer and stir occasionally. The fruit should be softened, a little squashed and the juices becoming a little syrupy. Remove from the heat and allow to cool.
- For the ice cream, in the bowl of a freestanding mixer, place the condensed milk, the whole milk, the juice of the lemons and the lemon zest and combine with the mixer. Then add the poppy seeds and combine further.
- In a separate bowl, whisk, ideally with an electric whisk, the whipping and double cream together until very light and fluffy and peaks form. Gently fold the creams into the lemon condensed milk mixture, ensuring that the mixtures are well combined.
- Pour the ice cream batter into a large plastic container, seal with a lid and place in the freezer.
- Remove from the freezer after about 1.5 hours. With an electric whisk, mix the ice cream mixture again until light and creamy. Next add the blackcurrant ripple. Divide the blackcurrant mixture into say, 6 spoonful's and space equally on the ice cream. With a fork, ripple the blackcurrant mixture through the cream ensuring that it covers most of the container but avoid too much mixing so as to achieve thick ripples.
- Re-seal the plastic lid on the container and return to the freezer for approximately 6-8 hours, or overnight.
- Before serving, allow the ice cream to ripen in the fridge for approximately 30 minutes so that it is the correct softness for serving.
Source: Inspired by and slightly adapted from ‘The Great British Farmhouse Cookbook’ (Yeo Valley) by Sarah Mayor, as seen in The Guardian’s ‘The 10 Best Iced Recipes’