Seasonal Recipe: Blackcurrant Ripple Ice Cream

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Another delicious seasonal recipe from the farm shop, this one using blackcurrants which are plentiful down our Pick Your Own fields at the moment. We think it is best made with our Peterley Apple Juice from our own home-grown apples!

This recipe is taken from the BBC Good Food website and is the perfect dessert for these warm Summer evenings!


  • 400g blackcurrants
  • 100ml apple juice
  • 200g golden caster sugar
  • 568ml double cream
  • 397g tin sweetened condensed milk (please note, not available in the farm shop)
  • 2 teaspoon vanilla extract¬†(please note, not available in the farm shop)


  1. Put the blackcurrants and the apple juice in a small pan, bring to a simmer and cook for 5 minutes.
  2. Add the sugar, heat gently until dissolved, bring to the boil and simmer gently for 3-4 minutes to thicken the syrup.
  3. Cool, then scoop out 3tbsp of the currants and keep to one side. Puree the rest of the currants and the syrup with a hand blender and rub through a sieve to remove the pips.
  4. Beat the double cream to soft peaks then pour in the condensed milk and vanilla extract. Whisk again to soft peaks.
  5. Pour the mixture into a freezer-proof box and drizzle over half the blackcurrant puree. With a spatula or large spoon, stir the mixture once in a figure of eight – just to ripple the puree through.
  6. Cover with a lid and freezer for at least 3 hours.
  7. To serve, mix the rest of the puree with the saved blackcurrants. Scoop the ice cream and spoon over the puree!


Taken from BBC Good Food Website

Taken from BBC Good Food Website