This refreshing Black Currant Ice Cream is a wonderful treat not only in summer. This version is made without refined sugar and can be made with fresh or frozen berries.
Black Currant Syrup
1-1/2cups (200 g)black currant berries
2tablespoonsagave nectaror maple syrup
Ice Cream Base
1-1/2cupsheavy whipping cream
1/2cupagave nectaror maple syrup
If your ice cream maker requires it, place the bowl in the freezer 24 hours before starting this recipe.
In a small saucepan combine the black currant berries with agave nectar and cook on medium-low until the berries start to burst. Take off heat. Transfer to a bowl and place in the fridge to cool.
Combine all ingredients for the ice cream base (cream, milk, agave, vanilla and salt). Turn on the ice cream maker (I used this Cuisinart) and slowly pour in the base mixture.
Churn until thick and creamy for about 30-40 minutes. At the end of the churning cycle add the cooled black currant syrup and let the ice cream maker turn just a few more times to swirl in the berries.
Transfer mixture to a freezer safe container, smooth the top and freeze a few hours until fully set (4-5 hours).
For easy serving, let the ice cream sit on the counter for 5-10 minutes first and use an ice cream scoop dipped in warm water.
Black Currant Ice Cream
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.