Red Currant Crisp Ice Cream
Vanilla mascarpone no churn ice cream with a red currant swirl and oat crumble, this Red Currant Crisp Ice Cream is perfect for summer.
Servings: 12
Ingredients
Red Currant Swirl
- 400 grams red currants *see tips for fruit swaps!
- 80 grams granulated sugar
- 2 teaspoons corn starch
- 1 tablespoon water
Oat Crumble
- 45 grams salted butter soft
- 25 grams granulated sugar
- 20 grams dark brown sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 55 grams all purpose flour
- 45 grams whole rolled oats
Vanilla Bean Mascarpone Ice Cream
- 113 grams mascarpone cold *OR cream cheese or creme fraiche!
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon fine sea salt
- 400 grams sweetened condensed milk 1 can
- 350 grams heavy cream cold
Instructions
Red Currant Swirl
- Rinse and de-stem the red currants. Add them into a small sauce pot along with the sugar.
- Cover with a lid and cook for about 5 minutes over medium low heat until they start to steam.
- Remove the lid and continue to cook for another 10 minutes. They should be actively bubbling and still seem very runny.
- In a small bowl stir together 2 teaspoons of starch with 1 tablespoon of water. With the red currants still cooking, pour in the corn starch slurry and stir.
- Cook for another 2-3 minutes and then turn off the heat.
- Pour the currants onto a quarter baking sheet or a shallow dish and allow them to cool completely.
Oat Crumble
- Preheat the oven to 350 F and place a rack in the center of the oven.In a medium bowl, add in the soft butter, white sugar, brown sugar, salt, and vanilla.
- Use a fork to mix the ingredients together. Add in the flour and oats and mix again until just combined.
- Line a baking sheet with parchment paper and pour the crumble on top. Break it up across the baking sheet. Bake for 15 minutes until golden brown.
- Take the baking sheet out of oven and allow the crumble to cool completely.
Mascarpone Ice Cream
- In a medium bowl, whip together the mascarpone, vanilla bean paste, and fine sea salt until smooth and combined. *After making this I decided I think I would love it even more if the mascarpone was subbed with cream cheese or creme fraiche instead but it's up to you! If you do swap it's an even 1:1 weight swap.
- Add in the sweetened condensed milk and whip again until smooth.
- Lastly pour in the cold heavy cream and whip until lines hold.
Layer & Freeze
- This recipe makes about 2 pints of ice cream so you can either layer it into two pint containers or a medium loaf pan!
- To layer this ice cream you want to scoop about 1/2 a cup of ice cream or one 2"layer and then swirl in a few spoonfuls of the red currant jam followed by a layer of the oat crumble. Then repeat until all the ingredients have been used up.
- Lay a piece of parchment or plastic wrap on the surface. Place in the freezer for 6-8 hours or ideally overnight.
- Set out for 5 minutes before scooping and serving.
Notes
Tips for making Red Currant Crisp Ice Cream
- If you can't get your hands on red currants, raspberries or blackberries would be perfect alternatives - just start with about half the sugar and add more to taste as needed.
- I like to put my sweetened condensed milk in the fridge the night before if I remember because it helps the base whip up faster.
- Be sure your heavy cream is cold before whipping to medium stiff peaks on medium high speed if using a stand mixer. With a hand mixer whip on high speed until medium stiff peaks form.
- If you don't have mascarpone, you could also add in a bit of creme fraîche or cream cheese.
- For the best texture, let the ice cream sit out for about 5 minutes before scooping.