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Redcurrant Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This was a try at how to use red currants + other ingredients I had in my fridge so quantities are a bit hap hazard. Use what you have, taste and adjust! I hadn't intended to use all the creme fraiche but it fell into the blender in one dollop so I did! The colour is pink of course.

This was a try at how to use red currants + other ingredients I had in my fridge so quantities are a bit hap hazard. Use what you have, taste and adjust! I hadn't intended to use all the creme fraiche but it fell into the blender in one dollop so I did! The colour is pink of course.

Ingredients

Makes: As much as the total of your ingredients!

Metric Cups
  • 300 millilitres full-fat creme fraiche (or less, see note in intro)
  • 120 millilitres condensed milk (see above)
  • 200 grams redcurrants (see above)
  • 11 fluid ounces full-fat creme fraiche (or less, see note in intro)
  • 4 fluid ounces sweetened condensed milk (see above)
  • 7 ounces red currants (see above)

Method

Redcurrant Ice Cream is a community recipe submitted by cyclamen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • All in together in a blender. Whizz for a minute or until currants no longer whole. Taste, adjust for sweetness.
  • Put in plastic container in freezer for a few hours. Eat.
  • I let mine defrost a bit as it was a bit "crystally" then stirred it. It was delicious. Spare currants issue sorted!

  • All in together in a blender. Whizz for a minute or until currants no longer whole. Taste, adjust for sweetness.
  • Put in plastic container in freezer for a few hours. Eat.
  • I let mine defrost a bit as it was a bit "crystally" then stirred it. It was delicious. Spare currants issue sorted!

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