Tangy but sweet, this ice cream is a delicious summer pairing of honey and black currants, with flakes of chocolate scattered through.
My mom has a black currant bush, and she always gives me this amazing black currant purée every year. I freeze it in ice cube trays so I can use it all year round, although it’s always fun to make something with it fresh!
Black currants are one of my favourite additions to desserts! They are small dark purple-black fruits with a tart flavour that balances the sweetness in desserts so well. When you cook them down with a bit of sugar to make a purée, they have this beautiful deep purple colour.
Don’t mistake the fresh currants in this recipe for the dried ones! You can buy dried currants in most stores, but these can not be used in this recipe. Dried black currants taste very similar to raisins.
If you don’t have black currants to make the purée, I suggest using blackberry or black raspberries instead. I’ve even done a similar one with a swirl of blackberry jam to cut down on effort involved. Either way, it will still definitely be delicious!
I also made this recipe into ice cream sandwiches – just for fun 🙂 My favourite cookie recipe right now is these browned butter, chocolate, and Skor cookies from Bon Appetit! The cookies are perfection.
Honey Ice Cream with Chocolate Shavings and Black Current SwirlPrint Recipe
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 3/4 cup honey
- 4 egg yolks
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- ~1/4 cup chocolate shavings (1 oz of chocolate, cut very finely)
- 1/3 - 1/2 cup prepared black currant purée or berry jam (I used this recipe with less sugar- but adjust sweetness to your taste)
To make the ice cream base, combine the milk, cream, and honey in a saucepan and bring to a gentle simmer.
Whisk together the egg yolks and cornstarch in a mixing bowl. Slowly add in the hot milk to temper the egg yolks while whisking constantly to avoid any scrambled egg bits.
Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil and is slightly thickened.
Remove from heat, and strain through a sieve into another bowl to remove any egg bits. Set over an ice bath to cool, or empty into a large container with a lid and allow to cool slightly before placing in the fridge for 4-8 hours. The mixture should be cold before churning.
Churn the ice cream according to your ice cream makers instructions.
Prepare the mix-ins.
Layer 1/2 of the ice cream into a container (I like to use a 9x5inch loaf pan). Drizzle in 1/2 of your black currant purée, and swirl gently. Avoid mixing too much of your ice cream will turn purple!). Add chocolate shavings on top. Repeat this process with the rest of your ice cream, currant purée, and chocolate shavings.
Freeze for 2-4 hours until your desired consistency is reached.
Once the ice cream is frozen solid, you may need to remove from the fridge for 5 minutes before scooping for the best texture.