Crown Range Cellar Blackcurrant Ice Cream. This recipe is based on British Food Writer, Delia Smith’s non-churn Blackcurrant Ice Cream.
500g frozen blackcurrants, defrosted
2 teaspoons Crown Range Cellar Blackcurrant Powder
175g caster sugar
300ml double cream
Place one third of the blackcurrants into a non-metallic sieve set over a mixing bowl. Push through the sieve, leaving behind the skins. Discard the skins. Repeat with remaining blackcurrants. Stir through the blackcurrant powder.
Place the sugar and water in a heavy-based saucepan over medium heat. Dissolve the sugar, then let the sugar syrup come to the boil. Boil for exactly 3 minutes.
Remove from the heat and add to the blackcurrant mixture. Stir to combine and leave to cool a little.
Whip the cream until it just holds its shapes. Fold the cream into the blackcurrant mixture. Pour into a plastic ice cream container or similar, cover and place in the freezer.
As soon as the ice cream begins to set, remove from the freezer and place in a bowl and beat well. Return to the freezer container and leave overnight to freeze well.
Remove blackcurrant ice cream from the freezer and place in the fridge for about 20 minutes before serving.
Scoop ice cream and top with freeze dried blueberry slices, toasted coconut chips, roughly chopped raw almonds and a drizzle of Crown Range Cellar Manuka Honey.