Redcurrant Ice Cream
A community recipe by cyclamenNot tested or verified by Nigella.com
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!
- 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.
I let mine defrost a bit as it was a bit "crystally" then stirred it. It was delicious. Spare currants issue sorted!
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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