 | Black Currant Ice Cream8 cups 40 minutes |
| • | 16 oz. The Perfect Purée Black Currant Puree, thawed |
| • | 24 oz. light cream |
| • | 24 oz. heavy cream |
| • | 2 cups granulated sugar |
| Method: | |
| 1. | Mix light cream, heavy cream and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3 minutes, stirring occasionally. |
| 2. | Remove pan from heat, stir in Black Currant Puree, and allow to cool to room temperature. |
| 3. | Pour into ice cream maker and freeze according to manufacturer’s instructions. |
| Serving Suggestion: | |
| This richly flavored ice cream is heavenly when topped with fresh boysenberries or raspberries. | |