Indulge in the vibrant and tangy flavors of blackcurrants with this exquisite ice cream recipe by renowned pastry chef Thibault Marchand. Utilizing Les vergers Boiron’s Frozen Blackcurrant Purée without added sugar, this dessert captures the essence of ripe blackcurrants, delivering a refreshing treat perfect for any occasion.
Ingredients:
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Les vergers Boiron Blackcurrant Purée – 840 g
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Sugar – 173 g
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Glucose – 84 g
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Dextrose – 72 g
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Stabiliser – 21.5 g
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Butter – 165 g
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Milk – 943 g
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Milk powder 0% – 100 g
Method:
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Defrost the blackcurrant purée.
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In a mixing bowl, cold mix the milk and milk powder until fully combined.
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In a separate bowl, mix the stabiliser with 10 times its weight in sugar (approximately 215 g).
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At 25°C, add the remaining sugar, glucose, and dextrose to the milk mixture.
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At 35°C, incorporate the butter into the mixture.
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At 45°C, add the stabiliser-sugar mix prepared earlier.
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Pasteurise the mixture by heating it to 83–85°C and maintaining this temperature for 2 minutes.
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After pasteurisation, blend the mixture thoroughly.
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Cool the mix as quickly as possible to preserve its quality.
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Once cooled, add the defrosted blackcurrant purée to the mixture and mix well.
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Cover the mixture with cling film and allow it to mature in the refrigerator for 4 to 24 hours.
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Before churning, mix the matured base again to ensure consistency.
Serving Suggestions:
This blackcurrant ice cream boasts a rich, tangy flavor profile that pairs beautifully with various accompaniments:
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Serve alongside a slice of lemon pound cake for a delightful contrast.
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Pair with white chocolate shavings to balance the tartness.
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Garnish with fresh mint leaves and a drizzle of honey for an elegant dessert.
About Chef Thibault Marchand:
Chef Thibault Marchand is celebrated for his innovative approach to pastry and his dedication to perfection. With numerous accolades and a passion for crafting exceptional desserts, his recipes are a testament to his expertise and creativity.
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