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Red Currant Swirled No-Churn Ice Cream

Ingredients

  • For the red-currant compote:
  • 4 cups currants frozen is fine, or any berry of your liking
  • 1 cup granulated sugar
  • 2 Tbsp water
  • 1 Tbsp arrow root
  • For the no-churn ice cream:
  • 2 cups heavy cream cold
  • 1 Tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • One 14-ounce can sweetened condensed milk
  • 1/4 cup evaporated milk
  • 3/4 cup red-currant compote or any compote or jam of your liking

Instructions

  • To make the compote, combine all of the ingredients in a medium-sized pot and cook over medium-high heat, stirring occasionally, until the sugar dissolves and the currants simmer. Simmer for about 10 minutes or so, until the mixture thickens and reduces. Set aside to cool to room temp - and place in the fridge it speed this up.
  • To make the ice cream, place a 9x5x2-inch loaf pan into the freezer about an hour before making the ice cream.
  • In a food processor fitted with the blade attachment, whip the cream, vanilla and salt until it holds stiff peaks, about 60 to 90 seconds.
  • Add the sweetened condensed and evaporated milks and process just to combine.
  • Transfer to the cold pan. Spread the top evenly and dollop the compote over the ice cream base. Use a fork to swirl the compote through the ice cream. I like to add 1/2 cup, first and swirl, and then swirl in the final 1/4 cup - this makes for the prettiest of ice creams. Cover in plastic wrap, and freeze for at least five hours.