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    Seriously Creamy blackcurrant curd and meringue ice cream

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Creamy blackcurrant curd and meringue ice cream

    home made blackcurrant curd and lightly broken meringue mixed with double cream and lemon zest; frozen in a block for slicing and serving with fresh fruits of the forest

    What makes it the ultimate summer Seriously From Waitrose dessert?

    Packed full of traditional English fruit and very creamy. A new twist on a summer type pudding and best of all it's wheat free!


    • home made black currant curd (using your recipe which is fab)
      300g blackcurrants, stalks removed
      10 medium eggs, 5 separated
      150g unsalted butter, cut into small cubes
      150g caster sugar
      1 lemon, juice
      100ml super cassis

      50g meringue broken into large pieces
      grated zest and juice from 1 lemon
      300ml double cream
      about half a jam jar's worth of the blackcurrant curd above


    1. Make curd using the Waitrose recipe. lightly break up meringue so it's in crunchy pieces, whip th e cream til the whisk leaves a trail wen lifted. Add lemon zest, juice and blackcurrant curd and mix in gently. Add meringue stirring carefully so as not to break up the consistency. Spoon into a loaf tin sized container and freeze for 6 hours at least. Before serving allow to rest and warm up a little for a few minutes. Serve sliced with lots of summer fruit - and a glass of kir royale

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