Blackcurrant Ice cream

  • 3 Hours
  • Difficulty: Above Average
Blackcurrant Ice cream


  • 600ml (1 pint) soya milk
  • few drops vanilla extract
  • 1 tablespoon cornflour
  • 4 egg yolks
  • 2 tablespoons icing sugar
  • 300g can blackcurrants, drained


    1. Place the milk and vanilla extract into a medium pan and bring to the boil.
    2. In a bowl, whisk together the cornflour, egg yolks and icing sugar.
    3. Pour the milk on and stir in, then return to the pan, place over a low heat and cook until the mixture thickens.
    4. Do not boil, otherwise the mixture will curdle. Cool the mixture, then stir through the blackcurrants.
    5. Transfer to a freezerproof container.
    6. Freeze for 2 hours, then beat with a fork to remove the ice crystals. Return to the freezer and freeze until solid.
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