Blackcurrant Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This ice cream has a marvellous fresh fruity flavour and a rich colour. It is a recipe that could be served for dessert at the smartest dinner party, yet the mixture is quickly prepared and does not need stirring during freezing.


  • 450 g/1 lb blackcurrants
  • 225 g/8


Rinse the blackcurrants, then using a fork strip the berries from the stems. Crush the berries in a nylon sieve using a wooden spoon and retain the juices in a basin. Add the sieved icing sugar and the lemon juice and mix well. Beat the cream until thick and fold into the black-currant mixture.

Pour the ice cream into two large refrigerator ice trays and place in the frozen food compart