A foolproof recipe for a summer dessert from La Grotta Ices' Kitty Travers
One of my earliest memories is of blackcurrant picking on the farm of a family friend in Tiverton, Devon, aged about three. Swishing the leaves and releasing a cloud of the white, acid-drop fragrance, which is so different to the fruit. If you are lucky enough to grow blackcurrants, adding a few leaves to the custard base of this recipe elevates it to another level.
Makes 10 scoops
blackcurrants 300g
large blackcurrant leaves (optional) 5-6, washed
whole milk 250ml
double cream 250ml
salt a pinch
golden granulated sugar 160g
egg yolks 3
lemon juice of ½, freshly squeezed