In the past, I've steered clear of anything and everything blackcurrant-flavored, associating the taste with cough syrup (which I also avoid).
But when my ice cream guru Kitty Travers published her recipe for Blackcurrant Ice Cream in The Observer, I began to have second thoughts. And when the temperature in Teddington hit 30°C, I decided it was time to give it a go...
and ended up making one of my favorite ice creams yet!
As G has always like blackcurrants, we have two bushes on our plot. Which was convenient, as Kitty's recipe calls for 5-6 blackcurrant leaves to make an infused custard. The leaves impart the most amazing, yet completely indescribable flavor. So much so, I actually considered making an ice cream from just the leaves, only to discover later that Hugh Fearnley-Whittingstall has published a recipe for Blackcurrant Leaf Sorbet.
So now I've been converted to both the fruit and the leaf. Who knows what's next...!