Ice cream is one of the most exciting things to make at home. We decided to incorporate red currants from the market and create a frozen custard of a different color. Since fresh currants do in fact exist, then why not join us in our ice cream adventure. Churn up this recipe, lay out a bunch of spoons, invite friends over, and break into new culinary territory.
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
Makes 1 quart
3 cups heavy cream
3/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
4 large egg yolks
1 cup fresh currants
In a saucepan, combine the heavy cream, sugar, salt and vanilla extract. Over medium heat, bring to a simmer.
In the meantime, whisk together the egg yolks in a medium sized bowl. In a slow, steady stream, gradually add the hot cream mixture to the eggs, stirring constantly. Once well combined, transfer the custard back to the saucepan and continue to cook over medium-low heat until mixture is thick enough to coat the back of a spoon. Stir continuously.
Strain the custard into a container and let it cool before transferring to the fridge. Once the mixture is chilled, pour into an ice cream maker and churn until frozen. Mix in the currants and transfer the ice cream to an airtight container and freeze until firm.