400g of cassis fruit coulis (blackcurrant fruit purée)
1 vanilla pod
50ml cassis (blackcurrant liqueur)
220g cold butter
5 egg yolks
Ice cream cones (optional)
Step 1Prepare the ice cream by mixing the cassis liqueur and the cassis fruit coulis with the pulp of the vanilla pod and heating to around 80°C (use a thermometer).
Step 2Cut the butter into cubes and mix in with a hand blender.
Step 3Beat the egg yolks in a bain-marie until fluffy and fold into the cassis and butter mixture.
Step 4Allow the creamy mixture to cool slightly, but don't allow it to become cold.
Step 5Beat the mixture again and freeze in an ice cream machine** for around 45 minutes until firm.
Step 6Remove the ice cream, add to a cocotte and freeze in the freezer for at least 3 hours before serving.
Step 7For the full holiday experience, serve up a scoop or two of this deliciously creamy ice cream in a crispy waffle cone.