Tuesday, 16 July 2013

London Blackcurrant Ice cream

The blackcurrant bush in our London garden has not been very productive, well I guess Greenwich is not known for marvellous soil quality.
But 1 cup full of fresh Blackcurrant was all I managed to pick and that was just enough to make this dessert.
We got a new Baumatic ice cream machine, which I can highly recommend. So a perfect opportunity to get the beast into action.
I have had this book "The Vegan Scoop" Wheeler Del Torro on the shelf for ages, ready for experimenting.
So here it is "take one" My pimped ice Blackcurrant cream, adapted from Del Torro's blueberry version..
Pimped Yeah! I hope you don't think I followed the recipe completely!
I cut some of the sugar and substitute an ingredient or two. And the result was clean bowls for every one.
Please enjoy My Blackcurrant ice cream

  1 cup of blackcurrants + 1/4 cup of sugar and stevia mix + a dash of lemon juice, in a pot and boil until all the berries has burst. Then take the pot of.
Whisk in a bowl 1/4 cup soya milk and 2 table spoons of arrowroot powder. Set to a side, you need it soon.
In another pot 1 cup soya yoghurt + 1 carton of Alpro soya cream + 3/4 cup soya milk + 1 cup rapadura whole cane sugar. Warm it up until the boil (be careful gentle please), then add the arrowroot mix while whisking and take the pot of the cooker. Keep whisking and you should see it mixture thickening.
Now add the berry mix and a table spoon of pure vanilla extract.
Set aside to cool, before you add it into your ice cream maker. Please follow your machines instructions
Ours take about 50 minutes and cool tangy delicious ice cream is ready to munch.