Black Currant Ice Cream

8 cups

40 minutes

    • 16 oz. The Perfect Purée Black Currant Puree, thawed
    • 24 oz. light cream
    • 24 oz. heavy cream
    • 2 cups granulated sugar
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.