RED CURRANT ICE CREAM

Summer is here! It's the perfect time to combine our love of ice cream with the gorgeous summer produce... That means peaches, cherries, melons, and red currants! Currants don't tend to grow in the southern U.S. where I grew up, so my first introduction to these tart little berries was during my first trip to Scandinavia two years ago. Since then, I've had trouble disassociating them with wintery meals of reindeer meatballs and potato cakes (not to be confused with the very similar lingonberry, also popular in Scandinavia!)

After moving to Germany, I found it often on my plate next to Weiner Schnitzel and lemon slices. It is obviously a great way to brighten up a breaded meat dish.

But here, we're going to let the currant shine on its own, accompanied only by a little cream and sugar to soften its tarty little punch. Perfect for a refreshing after lunch pick-me-up or on top of a fluffy vanilla cake!

Enjoy!!

Ingredients:

(Makes about a half quart)

For your Currant Compote:

200 grams red currants (de-stemmed & washed)

55 grams of sugar

Small pinch of Kosher salt

For your Cream:

1 cup heavy cream (240 ml)

1/ 4 cup whole milk (60 ml)

40 grams sugar + 10 grams sugar (separated)

1/8 teaspoon salt

3 egg yolks

Bowl of ice water

To Garnish:

Fresh red currants (de-stemmed and washed)

Tools:

Non-reactive mixing bowl (Stainless Steel, Glass, Ceramic, or Enamel)

Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)

Whisk

Sieve

Large bowl & smaller bowl (ice bath)

Wooden spoon*

Thermometer*

*Ideal, not essential

Instructions:

To make the Red Currant Compote:

1. In the non-reactive bowl (meaning one made from Stainless Steel, Glass, Ceramic, or Enamel ) mix the 200 grams of de-stemmed (and washed!) red currants with the 55 grams sugar and half pinch of salt. Cover and let sit for at least two hours at room temp. Once the berries are macerated (softened up) squish them a bit to let the juice loose. Strain the syrup into a bowl and measure out 1/2 cup of syrup to add later to your custard. (You can save any extra syrup for added taste or for use in another dish. See our Red Currant Syrup page for ideas.) You can save the squished berries for another dish as well if you have any ideas, but I find the skin and seeds are a bit unpleasant on their own. Or simply throw them into the compost bin!

To make the Red Currant Ice cream Base:

1. Fill a large bowl with cold water and ice. Place a smaller bowl into the icy water to chill. Make sure to have a sieve nearby for later. (This will become an ice bath for cooling the custard later on.)

2. Pour the cream, milk, salt, and 40 grams of sugar into your heavy-bottom pot or double boiler. Stir until the sugar and salt are dissolved and steam begins to rise from the top. Remove from the heat.

3. Whisk the egg yolks and remaining 10 grams of sugar together in a medium bowl until lighter in color (about 2 mins). Add a tablespoon of the dairy mixture while still whisking. Repeat until you have added about 3 - 4 tablespoons of the dairy mixture. Then add the yolk mixture back into the rest of the dairy mixture and return it to medium heat, stirring continuously with a wooden spoon. (Try to keep the heat at medium-low - under 80 degrees Celsius). The custard will be done cooking once the mixture is thick enough to coat the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

4. Strain the custard into the bowl sitting in the ice bath and stir until it is cool. (about 5 mins) Stir in the 1/2 cup of redcurrant syrup until it is mixed evenly.

5. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.

6. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire (for a stiff ice cream, you should keep it in the freezer for a few hours). Once finished, store the ice cream in a pre-chilled, air-tight container and freeze!

7. When ready to serve top with a sprinkling of the fresh red currants. They will add a fresh burst of flavor to your ice cream. Mind the seeds!