One of my favorite ice cream of all time is from Rustoms shop which is at Churchgate in Mumbai. This parsi owned ice cream shop (K. Rustom, Churchgate, Mumbai) has been serving delicious ice cream for decades. It is one of those places where you can pass and never realize what a great ice cream is hiding in that shop. No Advertising…No big signage…no pretension…just wonderful ice cream. They serve ice creams in cone, sandwiches and of course in ice cream cups.
I have discovered this place when I was in college and since then if I am around the area I will not miss a chance to have this delicious ice cream. To be frank I have only tried blackcurrant ice cream there which is mind-blowing. Since the first time and till now I don’t even try changing the flavor. I don’t know there’s something really fascinating and wonderful with this flavor, it looks so pretty and incredibly delicious. I always think of trying something different but as soon as I reach the counter and see the blackcurrant ice cream in the display… I say one blackcurrant in cone please… 🙂
It is one of those things that which once tasted cannot be topped. Anytime I hear ice cream the image and taste of this comes flashing back from memory.
Blackcurrant is actually a fruit from berries family. It is very dark in color, almost black with a shiny skin. I wanted to recreate this ice cream at home, so I have looked for this berries here but so far didn’t find them. Recently I thought why not try making this ice cream with blackberries. Also, I have my friends visiting us for the long weekend, so I wanted to make something special for them. Hence made this wonderful and incredibly delicious ice cream.
Recipe Adapted from Raspberry Ice Cream in The Perfect Scoop by David Lebovitz
- 1 1/2 cups half-and-half
- 1 cup sugar
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 2 cups strained blackberry purée (from 4 cups whole blackberries)
- 1 teaspoon fresh lemon juice
- 1/2 cup black raisins
- To start with, we need to cook down the blackberries with 2 tablespoon of sugar on medium heat, crushing the berries once in a while with the back of your ladle and cook until berries are cooked and you get to see thick liquid. Cool down a bit and pulse in a food processor and then strain them with a fine strainer pressing hard with the back of you ladle to squeeze out as much as juice possible from the berries. You need approximately about 2 cups of juice.
- In a medium sauce pan, heat the half & half and sugar over medium low heat until the sugar dissolves.
- While the half & half and sugar are heating, place the heavy cream in the bottom of a bowl. place a strainer above it.
- In a separate bowl, whisk the egg yolks until pale yellow.
- When the sugar is dissolved, remove from heat. pour a small amount ( about a 1 tablespoon) of the mixture into the eggs, whisking constantly. When fully incorporated , whisk in the remaining sugar mixture in batches, whisk constantly. Pour the mixture back into the saucepan.
- Heat the custard over medium low heat, whisking constantly, until it is thick enough to coat the back of a spoon. Remove from the heat and pour through the strainer into the heavy cream bowl. Stir to incorporate.
- And add the blackberry and lemon juices and mix thoroughly.
- Chill thoroughly in fridge.Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
- If you have ice cream maker churn ice cream according to ice cream maker’s instructions within 2 hours after making the mixture.
OR ELSE: If you are like me trying to make homemade ice cream without an ice cream maker then follow the steps below. Do not worry even without an ice cream maker you can make a delicious ice cream, here’s the fool proof..it’s only little bit more steps and time but as you can see the end result is worth every wait.
- Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a lock and lock container. Wrap the container tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
- Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form. Cover and place back in freezer for 2 more hours.
- Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again. If the ice cream has thickened properly, stir in raisins and mix with spatula. Do not beat with the hand mixer after this.
Enjoy this with your family and friends!!
It looks so beautiful that I can’t stop taking the pictures.