22 July 2014

bodacious blackcurrants

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...!

3 comments:

  1. 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.....

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  2. hurray, ice cream posts are my fave! (well cake and flowers are favourite too......)

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  3. I 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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