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two cones of blackcurrant ice cream with chocolate

Blackcurrant Ice Cream

  • Author: Steve Peters
  • Total Time: 7 hours or more
  • Yield: about 1 quart 1x


A perfect balance of creamy and tart, this blackcurrant ice cream uses all the tricks to make an irresistible treat using a tangy summer fruit.


Units Scale
  • 1 pound blackcurrants
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1/2 teaspoon kosher salt
  • 1/3 cup honey
  • 1/2 cup sugar
  • 1-ounce Crème de cassis (optional)
  • 5 egg yolks
  • 2-ounces of dark chocolate, chopped


Wash and pick any stems from the blackcurrants. Transfer them to a blender with the milk. Blend until no solids remain, and then strain through a fine-mesh strainer to remove the seeds.

In a medium pan, combine the blackcurrant and milk mixture, the cream, salt, honey, sugar, and Crème de cassis. Heat over medium-high, whisking often, until just before it starts to boil or about 175 degrees. Turn off the heat for a minute. 

In a small bowl, whisk the egg yolks until blended. Add a ladle full of the hot milk and cream mixture into the yolks. Whisk continuously for about 20 seconds to prevent the yolks from having a chance to cook. Pour this back into the pan, put the heat back on, and continue cooking until the mixture has thickened and reached about 180 degrees.

Transfer the ice cream mixture to the fridge to cool completely. This will take a few hours, but you could do it the day or night before you're ready to make the ice cream. Meanwhile, put your ice cream maker base in the freezer (if not already there) and a metal bread loaf tin. 

When the ice cream base has cooled, get your ice cream maker ready to go. Turn it on and pour in the base mixture. Let churn about 20-25 minutes or until the directions for your maker tell you a typical recipe. When the ice cream has thickened up, and it's nearly done, add in the chocolate chunks.

If you like soft-serve ice cream, you could enjoy the ice cream immediately. Otherwise, scoop it into that frozen tin, cover with plastic wrap and freeze at least two hours for a hard ice cream consistency. The longer you freeze it, the harder the ice cream will be.


You can use the base of this recipe and the various tips to create different flavors of ice cream other than blackcurrant. Try raspberry, blueberry, or strawberry, though the options are limitless. 

  • Prep Time: 40 minutes
  • Cooling & Freezing Time: 6+ hours
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Stovetop
  • Cuisine: American

Keywords: blackcurrants, ice cream, desserts, frozen, cassis, dark chocolate, summer