New This Month

Black Currant Ice Cream

  • Servings: 8

Source: Martha Stewart Living, Winter 1990


  • 1 1/4 cups heavy cream
  • 2/3 cup half and half
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 6 tablespoons black-currant pur?


  1. 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.

  2. Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

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