Have you made any ice cream yet this year? GET ON IT.
This is my first year dabbling in the frozen arts. Popsicles last week, now this.
There have...been a few batches since this, too.
I may have a problem, actually. I-don't-want-to-talk-about-it.
Aren't currants beautiful? I think they are the most beautiful fruit. They look like little pearls, little blood-red pearls.
Although they come in shades of black and champagne, as well.
Their bitey tartness makes them a little rough for eating raw, but if you combine them with sugar and cream they are exquisite.
Incidentally, red currant was one of the first novel flavors I tried when I visited France, oh so long ago. Over there they call it cassis. Cassis and pistache (can you guess what that is?) are very popular flavors.
I want to name my children Cassis and Pistache.
Are you on board with that? Honey?
Red Currant Ice Cream
1 1/2 cups fresh red currants (or black, or champagne), de-stemmed
3/4 cup whole milk
2/3 cup white sugar
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla
Put the red currants in the bowl of a food processor/blender/mortar and pestle and grind, grind, grind. I like mine roughly chopped, but you can keep on it if you like it finer. Set aside.
In a medium bowl, whisk together milk, sugar and salt until sugar is dissolved. Stir in the heavy cream and vanilla. Stir in the red currants and all their residual juices. Cover and refrigerate 1 - 2 hours, or overnight.
When mixture is completely chilled, churn and freeze according to ice cream maker instructions (sorry, folks without ice cream makers. It's a club, I just joined it, you gotta get in on this).