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...!
I have just added a bottle of crème de cassis to my Ocado order this week so that I can make kirs. I don't have enough currants to make ice cream but maybe some vanilla ice cream trickled with crème de cassis.....
ReplyDeletehurray, ice cream posts are my fave! (well cake and flowers are favourite too......)
ReplyDeleteI love black currants in any form so just know that I would love this ice cream. I would never have thought of using the leaves though.
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