Talking about black currant ice cream brings vivid memories of our (hubby and my) frequent trips to Las Vegas. During the initial years of moving into this country we loved to drive to Sin City which took us 4-5 hours. We enjoyed strolling through the casinos and streets which is a different world altogether. The colorful lights, magnanimous shows, lavish buffets, colossal hotels and the huge sea of people everywhere makes Las Vegas a must visit place.
During one of our after dinner visits to an ice cream parlor we tried the rum and raisin flavored ice cream. I instantly fell in love with the flavor and went back multiple times to the parlor during our stay to enjoy the treat. It was great fun indeed!
I wanted to recreate the flavor but used black currants instead of raisins. The ice cream tasted almost exactly the same as the one we had at Las Vegas. Just the right amount of sweetness from the condensed milk and slightly tart black currant syrup, the crunch from the black currants and the rum flavor makes this ice cream definitely a must try during the summer season.
No cooking, freezing time 8 hours
About 8 hours
- 1 ½ cup heavy whipping cream
- ¾ cup condensed milk
- ½ cup black currant syrup
- Pinch of salt
- ¼ cup black currants
- ½ -1 tsp rum extract, optional
- To serve:
- 2-4 tbsp black currant syrup
Using a hand blender whip heavy cream for 3-5 minutes until soft peaks form.
Gently fold in the condensed milk, black currants, black currant syrup, rum extract and salt.
Pour the mixture into a glass or metal pan and freeze overnight.
To serve scoop ice cream into bowls and top with more black currant syrup.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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