Back

Black Currant Ice Cream

Black Currant Ice Cream

8

40 minutes

    • 24 oz. light cream
    • 24 oz. heavy cream
    • 16 oz. The Perfect Purée Black Currant,  thawed
    • 2 cups granulated sugar
Method:
1. Mix light cream, heavy cream and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3 minutes, stirring occasionally.
2. Remove pan from heat, stir in Black Currant puree, and allow to cool to room temperature.
3. Pour into ice cream maker and freeze according to manufacturer’s directions.
Serving Suggestion:
This richly flavored ice cream is heavenly topped with fresh boysenberries or raspberries.
Comments are closed.