Blackcurrant Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Cleeveway House,
Bishops Cleeve

Chef/proprietor John Marfell


  • 4 eggs, separated
  • ½ lb. (225 g.) castor sugar
  • 1 pint (575 ml.) double cream
  • 12 oz. (350 g.) blackcurrants


Stew and sieve the blackcurrants to make a purée. Allow to cool.

Whip up the cream to soft peaks and whip in the egg yolks. Combine with the purée.

Whip up the egg whites with the sugar and fold this meringue mixture into the fruit and cream. Place into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.