When cool, add the fruit juice in the proportion of half a pint of this juice to one and a half pints of custard or whipped cream.
Sweeten to taste.
Blackberry or black currant variation
Use blackberry or black currant juice.
Add a gill of red currant juice to each pint of black currant juice, or cook a few apples with the blackberries, as they are rather dry.
Delicate currant cream ice variation
Stir raw red currant juice into an equal quantity of sugar syrup.
When cool, add this mixture to the whipped cream.
Freeze.
Original Text
· last edited 4 days ago
Currant Cream Ice.—Draw down the fruit exactly
as for jelly-making, and when cool add it in the pro-
portion of half a pint of this juice to one and a half
pints of custard or whipped cream, sweetening it to
taste. Blackberry or black currant juice is particularly
good with whipped cream, but requires a little
additional juice, as they are both rather dry; say a
gill of red currant juice to each pint of black currant
juice, or a few apples cooked with the blackberries.
Another very delicate currant cream ice is made with
raw red currant juice stirred into an equal quantity
of sugar syrup, then added when cool to the whipped
cream and frozen.