Blackcurrant No-Churn Ice Cream: A Refreshing Summer Treat

Indulge in the delectable flavors of blackcurrant with this easy-to-make no-churn ice cream recipe. Perfect for a hot summer day or as a sweet ending to any meal, this creamy and tangy ice cream will delight your taste buds.

Ingredients:

- 1 pound fresh blackcurrants, stemmed and washed - 1 (12-ounce) can of sweetened condensed milk - 1 cup heavy cream - 1 teaspoon vanilla extract

Instructions:

1. In a food processor or blender, puree the blackcurrants until smooth. Strain the puree through a fine-mesh sieve to remove any seeds. 2. In a large bowl, whisk together the sweetened condensed milk, heavy cream, and vanilla extract. 3. Gradually add the blackcurrant puree to the milk mixture, whisking until well combined. 4. Pour the mixture into a 9x13 inch baking pan. 5. Freeze for at least 4 hours, or overnight. 6. Before serving, allow the ice cream to soften for 10-15 minutes. 7. Scoop and enjoy!

Tips:

- For a richer flavor, use half and half instead of heavy cream. - Add a sprinkle of chopped blackcurrants to the top of the ice cream for a decorative touch. - If you don't have a food processor or blender, you can mash the blackcurrants with a fork or potato masher. - This ice cream can be stored in the freezer for up to 2 weeks.

Conclusion:

This blackcurrant no-churn ice cream is an absolute delight. Its creamy texture, tangy flavor, and ease of preparation make it the perfect summer treat. Whether you're cooling down on a hot day or satisfying your sweet tooth, this ice cream is sure to impress. Enjoy!