Post by kickingfrog on Jul 16, 2012 14:46:09 GMT
Blackcurrant ripple
Nigel Slater
The Observer,
Sunday 15 July 2012
Serves 6
For the fruit
blackcurrants 250g
sugar 2 tbsp
water 2 tbsp
For the ice cream
eggs 3
caster sugar 80g
vanilla extract a few drops
double cream 300ml
Line a loaf tin approximately 22cm x 12cm with cling film.
Remove the blackcurrants from their stalks, drop into a small saucepan and add the sugar and water. Bring to the boil then lower the heat and continue cooking until the fruit has started to burst and the sugar has dissolved. Remove from the heat and cool.
Separate the eggs, put the yolks in the bowl of a food mixer with the sugar and whisk till thick and creamy. Stir in the vanilla extract.
Whisk cream till thick but not stiff. It should still be able to slide a little in the bowl. Fold the cream gently into the egg and sugar. Transfer to the tin.
Lightly crush blackcurrants with a fork then, holding back the juice, spoon the currants into the tin and gently swirl them through the mixture. Take care not to overmix. Fold film over the top and freeze for a good 6 hours before turning out and slicing.
www.guardian.co.uk/lifeandstyle/2012/jul/15/nigel-slater-no-cook-recipes?newsfeed=true
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Nigel Slater
The Observer,
Sunday 15 July 2012
Serves 6
For the fruit
blackcurrants 250g
sugar 2 tbsp
water 2 tbsp
For the ice cream
eggs 3
caster sugar 80g
vanilla extract a few drops
double cream 300ml
Line a loaf tin approximately 22cm x 12cm with cling film.
Remove the blackcurrants from their stalks, drop into a small saucepan and add the sugar and water. Bring to the boil then lower the heat and continue cooking until the fruit has started to burst and the sugar has dissolved. Remove from the heat and cool.
Separate the eggs, put the yolks in the bowl of a food mixer with the sugar and whisk till thick and creamy. Stir in the vanilla extract.
Whisk cream till thick but not stiff. It should still be able to slide a little in the bowl. Fold the cream gently into the egg and sugar. Transfer to the tin.
Lightly crush blackcurrants with a fork then, holding back the juice, spoon the currants into the tin and gently swirl them through the mixture. Take care not to overmix. Fold film over the top and freeze for a good 6 hours before turning out and slicing.
www.guardian.co.uk/lifeandstyle/2012/jul/15/nigel-slater-no-cook-recipes?newsfeed=true
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