Black Currant Tea Ice Cream Recipes

Steps:

• Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
• Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
• Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.

Steps:

• Bring water to a boil. Steep tea according to package directions. Let cool to room temperature. Pour tea into a pitcher filled with ice. Add flavored syrup and stir.

Steps:

• Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour.
• Put the black-currants in a saucepan with the orange juice and sugar.
• Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes).
• Remove from the heat and let the fruit steep for 30 minutes.
• Strain and allow to cool completely.
• Stir the fruit into the yogurt.
• Freeze for an hour.
• Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.

Steps:

• To prepare the tea:
• Put tea bags in a heatproof pitcher.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in syrup and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses.
• To prepare the syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

Steps:

• Combine milk, salt, and sugar in a medium saucepan on med-high heat. Stir frequently until the sugar has dissolved and the milk is about to reach boiling point, but do not let the milk boil.
• Take the pan off the heat, and continue to stir for several seconds. Add three tea bags to the milk, and let them steep for as long as their directions indicate (I steeped mine for 3 minutes). Remove, squeezing excess liquid out of the bag before discarding it.
• Stir together egg yolks in a bowl, very gradually adding in the hot milk mixture so as not to cook the eggs. When both have been combined, pour the mixture back into the pan.
• Before returning to the stove, pour the heavy cream into a large bowl and have a fine mesh strainer handy for when your egg/milk mixture is done.
• Put the egg/milk mixture on the stove over medium heat, and stir frequently to prevent solids from forming on the bottom of the pan. When the mixture is thick enough to coat the back of a wooden spoon, and BEFORE it boils, pour into the cream through the strainer.
• Stir to combine, cover, and chill in the refrigerator for at least an hour. Freeze according to your ice cream maker's directions.

Steps:

• Make ice cream:
• Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
• Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
• Make sauce:
• Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
• Serve ice cream with black-currant sauce.

Steps:

• Warm the milk, 1 cup (250 ml) of the cream, sugar, and tea leaves in a medium saucepan. Cover, remove from the heat, and let steep at room temperature for 1 hour.
• Rewarm the tea-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Make Black Currant Tea and Chocolate Truffle Ice Cream by adding Dark Chocolate Truffles (page 211), or swirl this ice cream with Fudge Ripple (page 210) to make Black Currant Tea and Fudge Ripple Ice Cream.