Ice cream, one of my favorite summer treats! With a slew of flavors available, there’s something for every palate. Last week I picked up a box of redcurrants from the farmers’ market and used a few sprinkled on my fruit tart.
I then used what was left to make a sauce and initially intended to spread over vanilla ice cream (yet to be purchased). While I was at the grocery store looking at all the ice creams available, I noticed one of my favorite flavors – butterscotch ripple. I haven’t had that in ages and it made me rethink how I was going to use the redcurrant sauce. Because of their tart nature, redcurrants are lovely slightly sweetened and mixed in with the ice cream. This dessert is relatively easy to make and the taste is out of this world! Choosing a good-quality ice cream is simple. If the first ingredient is cream, you’ve got a winner.
Makes about 1 cup
slightly adapted from Edible Boston
1 quart redcurrants
1/4 cup water
1/4 cup maple syrup or honey
2 – 500ml Madagascar vanilla ice cream
Place all ingredients (except ice cream) in a pot and bring to a boil. Lower heat, cover and cook until the berries start to break up, about 8 minutes. Cool a bit, then push through a sieve with the back of a spoon to remove the stems, skins and seeds. Do a taste test to see if more maple syrup needs to be added. Cover and chill.
In a bread loaf pan or other vessel of your choice, add a layer of ice cream about an inch thick. Pour some of the redcurrant sauce to cover the ice cream. Place in freezer and allow to harden. Repeat process finishing with a layer of ice cream. When ready to serve, if you have any sauce leftover, drizzle on top.
The Culinary Chase’s Note: Allowing the ice cream to soften slightly will make it easier to spread. Enjoy!
- 1 quart redcurrants
- ¼ cup water
- ¼ cup maple syrup or honey
- 2 – 500ml vanilla ice cream
- Place all ingredients (except ice cream) in a pot and bring to a boil. Lower heat, cover and cook until the berries burst, about 8 minutes. Cool a bit, then push through a sieve with the back of a spoon to remove the stems, skins and seeds. Do a taste test to see if more maple syrup needs to be added. Cover and chill.
- In a bread loaf pan or other vessel of your choice, add a layer of ice cream about an inch thick. Pour some of the redcurrant sauce to cover the ice cream. Place in freezer and allow to harden. Repeat process finishing with a layer of ice cream. When ready to serve, if you have any sauce leftover, drizzle on top.
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