Black Currant Ice Cream
Editor's Note: If you're looking for a classic ice cream flavor to serve this summer, then this Black Currant Ice Cream recipe should be at the top of your list. Light and refreshing, this recipe is by famed chef Alice Waters and is easy to make, too. Consider serving this ice cream for dessert after a large barbecue feast or other big meal with family and friends.
We use a commercial brand of black currant syrup to make fruit sodas in the Cafe. We have found that it makes a delicious ice cream as well.
OccasionCasual Dinner Party, Family Get Together
EquipmentIce Cream Maker
Taste and TextureCreamy, Fruity, Rich, Sweet, Tart
Type of DishIce Cream
- 6 egg yolks
- 1 cup half and half
- 1 cup sugar
- 2 cups heavy cream, chilled
- 2/3 cup black currant syrup
- 2 teaspoons lemon juice
- 2 teaspoons kirsch (optional)
In a large bowl, whisk the egg yolks just enough to break them up. Gently heat the half-and-half and sugar in a nonreactive saucepan, stirring slowly over low heat until the half-and-half is steaming and the sugar is dissolved.
Drizzle the warm cream into the egg yolks, whisking constantly as you pour. (This is called tempering the egg yolks.)
Pour the mixture back into the saucepan. Measure the heavy cream into the mixing bowl. Cook the mixture over low heat, stirring slowly and scraping the bottom of the pan with a wooden spoon or heat resistant rubber spatula, until it thickens enough to coat the spoon.
Immediately remove from the heat and strain through a fine-mesh sieve into the bowl with the heavy cream. Whisk together to cool the mixture, cover, and chill thoroughly.
Stir the black currant syrup, lemon juice, and kirsch, if using, into the chilled ice cream mixture. Freeze, following the instructions for your ice cream maker.
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2002 Alice Waters