Third taste of Foolproof Freezer Cookbook (Kyle Books, USA edition, August 2012) by Ghillie James has summer treat spelled all over it.
Black
and Red Ice
Cream
2 and 1/2 cups black
currants
heaping 1 and 1/2 cups red
currants
4 tablespoons sloe gin or
apple juice
1 and 1/2 (14-ounce)
cans lowfat or regular condensed milk
3 cups plus 2 tablespoons
heavy cream
4 meringue cookies or
meringue cups, lightly crushed (optional)
I
thought it would be nice to make an ice cream with red currants as they seem
to be overlooked for desserts. You could make this with just black currants
if you like, but a mixture works better than red currants on their own.
The fruits can be cooked from frozen if you have not bought them fresh.
Eat it within a couple of weeks, as it tends to lose its texture if you leave
it for too long.
Makes
about 2 quarts
In
a saucepan, place the black currants, red currants, gin, or juice and simmer
for 5 to 10 minutes, stirring occasionally. When the currants look like
they have more or less burst, strain through a strainer over a bowl and, using
a spatula, push all the puree through. Let the puree cool.
Using
a hand mixer, whip the cream until floppy, then beat in the condensed milk
and berry puree. Using a spoon, fold in the meringue (if using) and turn into
a 2-quart container.
Place
in the freezer for at least 4 to 5 hours, or until frozen.
Remove 20 minutes or so before eating and let stand in a cool place.
Turn
out onto a plate and cut into slices.
(* Recipe from Foolproof Freezer Cookbook by Ghillie James-Kyle Books, US Edition, August 2012-reproduced with permission- Photography by Tara Fisher)