Blackcurrant ice cream

I have loved blackcurrant ice cream since I was little. Now I have finally made it myself and I am very happy with the result. I have used an ice machine, but if you do not have it, you can put it in the freezer in a regular bowl and stir every half hour, until it is stiff. The result is almost as good as with a machine.

1 vanilla bean of good quality (eg Tahiti)

5 dl milk

3 dl cream

6 egg yolks

200 g sugar

2 dl blackcurrant jam (or more if you want a stronger blackcurrant taste)

Divide the vanilla bean lengthwise and scrape out the seeds. Slowly boil milk and cream with the vanilla sticks including seeds. Set the pan aside and let it soak for 20 minutes under a lid. Beat egg yolks and sugar until eggy. Add the milk and vanilla mixture to the egg mixture while stirring. Return this mixture to the pan and heat to 80 degrees while stirring until it thickens. Strain the mixture into a bowl and cool. Run in ice cream machine together with the jam until it is done.

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