Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Mon Mar 14, 05 11:10 am Post subject: Blackcurrant ice cream
I have:
about 1/2 lb frozen blackcurrants
1 pot of double cream
sugar
plenty of eggs
A hand-cranked icecream maker
I want to turn some or all of these ingredients into ice cream.
Would you:
a) Make a custard with the cream and eggs, then fold in pureed blackcurrants
b) Ignore the eggs, just whip the cream and sugar and then add BCs
c) Beat egg yolks, cream and sugar, then whip the egg whites and fold in, and then add BCs
d) Something else entirely
Make a custard with whole milk, some cream, eggs and sugar.
Make a puree of the blackcurrants, cooked down with a little sugar. Seive it.
When custard and blackcurrant puree is cold, combine half of the puree with the custard. Put the whole thing in the freezer to get it REALLY cold while you beat the rest of the cream to a nice soft peak.
Fold the fruity custard in to the cream, and churn in an ice cream maker till it's almost done. Alternatively, do the freezer method till it'snearly done. Check the flavour, adding more ising sugar or lemon juice of you need to.
Then mix in the rest of the puree gently to make a ripple.
Double black currant ripple is a tremendous ice cream
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Mon Mar 14, 05 11:31 am Post subject:
Yum. I'm off to put the ice cream maker jug in the freezer.
Thanks Cab!
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Tue Mar 15, 05 10:34 am Post subject:
Well, the stirring in the ripple part was a bit of a disaster, but I don't think the ice cream suffered as a result. Not if the empty tupperware box is anything to go by
Well, the stirring in the ripple part was a bit of a disaster, but I don't think the ice cream suffered as a result. Not if the empty tupperware box is anything to go by
Ahh, yes, you have to be really gentle with the ripple. Make some swirls in the almost set ice cream as gently as you can... Still, it sounds like a resounding success
When they come into season, try making a double raspberry ripple. It's even better.
Foghorn
Joined: 23 Nov 2004 Posts: 49 Location: Barcombe, E Sussex
Posted: Tue Mar 15, 05 12:21 pm Post subject:
An alternative - and considerably easier - approach is to make gelato. Simply process 225g blackcurrants with about 200ml of water, add 170g caster sugar, and then add 50g double cream. I have an ice-cream maker which lives in the freezer. When needed, I take it out, pour in the mixture and leave (out of the freezer) for about 20 mins. Works brilliantly with raspberries - haven't tried blackcurrants yet, so you might need to adjust the sugar content.
Do people think an ice cream maker is worth the hassle?
Last summer saw enormous success with Delia's easy vanilla ice cream recipe (but cost wise it was not worth it, and you can't buy organic condensed milk that I can see); and raspberry and blackcurrant yoghurt ripple mmmmm. Both done with my own fair paws (and a bit of help from the Braun to begin with ). We also like sorbets and I will have a go at this gelato - looking for something cold and lickable that isn't quite as bad for you as icecream.
I'm almost certainly not going to buy one, no space, but I wondered if it makes a big difference to the texture/how easy to make.
That's what I thought. Do you know the make of yours? They all seem more or less the same though.
I am *not* going to get one. I do *not* need one. No indeed. No.
No. You're not going to get one. I believe you. I really do. Honest.
Off the top of my head I can't remember the make. Remind me to look later.
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Tue Mar 15, 05 1:04 pm Post subject:
Bugs wrote:
That's what I thought. Do you know the make of yours? They all seem more or less the same though.
I am *not* going to get one. I do *not* need one. No indeed. No.
That's where I am with the concept of the pasta maker. I *know* I don't need one, I won't use it, yadda, yadda, yadda. But all this talk of fresh pasta in other threads is making me jealous.
I have a really el cheapo manual ice cream maker. It is one stage up from the tupperware box and fork method, but only just!
Vic
Joined: 16 Feb 2005 Posts: 387 Location: Sherborne, Dorset
Posted: Tue Mar 15, 05 2:29 pm Post subject:
We've got one of those bowls inthe freezer ones and I can't remember the name of it either...but it is a very useful thing to have.
Sorbets are always a good less fattening option - can't remember the exact recipe from Elizabeth David (its one of those days) but you dissolve the sugar in the water, boil for five minutes, and cool. Cook the blackcurrants for about 15 minutes with a bit of sugar, then press through a sieve. combine with the watersugar mix and its yummy. a word of warning tho - adding cassis gives it an extra depth but don't add the cassis until very near the end otherwise you'll have problems with it actually freezing.
thos
Joined: 08 Mar 2005 Posts: 1139 Location: Jauche, Duchy of Brabant (Bourgogne-ci) and Charolles, Duchy of Burgundy (Bourgogne-�a)
Posted: Tue Mar 15, 05 2:41 pm Post subject:
My six-year old wanted an ice cream maker for Christmas. I know she wanted one of those children's ones you where you mix the powder with water, but I brought her a proper one (EUR20 through ebay - nothing is too good for my daughter). We are still experimenting, but have made some really awful ones.
The real problem is maintaining the consistency. I do not know whether it is because it is a cheapo machine or the ingredients or whether they are all like that, but the icecream stops freezing after 20-30 minutes when it is still quite soft. When I transfer the mixture to a container it flops a bit and when I take it out of the freezer it is solid.
Can I get home-made icecream to the consistency of the bought stuff or is that why the commercial producers add all those emulsifiers?
). We also like sorbets and I will have a go at this gelato - looking for something cold and lickable that isn't quite as bad for you as icecream.
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