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Currant White Chocolate Ice Cream

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 1 quart of ice cream


  • 1 cup currants removed from their vine
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 cup pure cane sugar
  • 1/4 teaspoon of salt
  • 3/4 cup white chocolate chips I used mini because that's all the store had and they were awesome!


  • To a blender, pour in the currants and milk. Blend until very smooth, about 1 minute. Place a sieve atop a large bowl and pour the puree through it, discarding the pulp.
  • To a medium saucepan, set over medium low heat, pour in the heavy cream, sugar and pinch of salt; stir until the sugar has dissolved, about 2 minutes. Add the sugar/heavy cream mixture to the bowl with the milk and currant mixture and stir until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.
  • Churn the mixture in the bowl of your ice cream maker, according to your machine's instructions. Near the end of the churn, pour in the white chocolate chips; the machine will do the mixing for you. Serve immediately for soft serve or alternatively transfer to a freezer-safe quart container and freeze overnight.


Serving: 8g