One of my earliest memories is of blackcurrant picking on the farm of a family friend in Tiverton, Devon, aged about three. Swishing the leaves and releasing a cloud of the white, acid-drop fragrance, which is so different to the fruit. If you are lucky enough to grow blackcurrants, adding a few leaves to the custard base of this recipe elevates it to another level.
Makes 10 scoops
blackcurrants 300g
large blackcurrant leaves (optional) 5-6, washed
whole milk 250ml
double cream 250ml
salt a pinch
golden granulated sugar 160g
egg yolks 3
lemon juice of ½, freshly squeezed
Heat the milk, cream and salt. As it reaches simmering point, stir in the leaves to submerge, turn off heat, cover pan with clingfilm and leave to infuse for half hour.
Cook the berries very gently with two tablespoons of water until tender. Cool completely then puree until very smooth. Sieve to remove the pips. Chill.
Strain the now perfumed milk and cream mixture into a clean pan; bring to a simmer once again. As the milk heats, whisk sugar into egg yolks. As soon as the milk breaks a simmer, pour a little into the egg yolk mix (this is called "tempering" the eggs) then return all to pan. Cook to 82C.
Cool in an ice-water bath. Once entirely cold, chill in refrigerator overnight or for at least 8 hours. The following day blitz custard with currant puree and the freshly squeezed lemon juice.
Churn in an ice-cream machine for 35 mins or until the ice-cream looks "dry". If you don't have a machine, freeze the mixture in a really big bowl. Every 90 minutes, take it out and whisk (or Magimix) vigorously. Do this three times, until smooth.
Scrape into a lidded freezer box, cover with waxed paper to reduce exposure to air and freeze to harden.
Delicious served with crisp vanilla scented Langues de Chat biscuits (from supermarkets or online retailers such as the Cheese and Wine Shop).
