Black Currant Tea Ice Cream Recipes

BLACK CURRANT ICE CREAM

Steps:

• Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
• Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

BLACK CURRANT ICE TEA

Steps:

• Bring water to a boil. Steep tea according to package directions. Let cool to room temperature. Pour tea into a pitcher filled with ice. Add flavored syrup and stir.

BLACK CURRANT ICED TEA

Steps:

• To prepare the tea:
• Put tea bags in a heatproof pitcher.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in syrup and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses.
• To prepare the syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

BLACKCURRANT NO-CHURN ICE CREAM

Steps:

• Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
• Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
• Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.

BLACK CURRANT OR BLUEBERRY ICED TEA

Steps:

• Steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags.
• Meanwhile, in large saucepan, bring currants or blueberries, sugar and 1 cup water to boil.
• Reduce heat to medium-low; simmer, stirring, until fruit breaks down (about 5 minutes).
• Add to tea; let cool to room temperature (about 30 minutes).
• Refrigerate until cold (about 2 hours).
• Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear.
• Serve with ice cubes.

ICED WHITE TEA WITH BLACK-CURRANT CORDIAL

Steps:

• Pour water over tea and 4 thyme sprigs, and steep for 2 minutes. Strain, and then let cool. To serve, pour 1/2 cup tea over ice in 4 glasses, and stir 1 teaspoon cordial, 2 teaspoons syrup, and 1 thyme sprig into each.

BLACK CURRANT TEA ICE CREAM

Steps:

• Warm the milk, 1 cup (250 ml) of the cream, sugar, and tea leaves in a medium saucepan. Cover, remove from the heat, and let steep at room temperature for 1 hour.
• Rewarm the tea-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Make Black Currant Tea and Chocolate Truffle Ice Cream by adding Dark Chocolate Truffles (page 211), or swirl this ice cream with Fudge Ripple (page 210) to make Black Currant Tea and Fudge Ripple Ice Cream.