250 ml double cream
250 ml milk
100 ml Dansukker Glucose Syrup
100 ml Dansukker Cane Sugar Granulated
2 tsp Dansukker Vanilla Sugar
5 egg yolks
2 tbsp sugar
100 g blackcurrants, frozen
50 ml Dansukker Jelly Sugar Multi
200 g cream cheese
Mix the cream and milk with the glucose syrup, vanilla and sugar in a saucepan.
Bring to the boil and remove from the heat.
Whisk the egg yolks lightly with 2 tbsp sugar in a bowl.
Pour the egg yolks into cream-milk mixture and whisk.
Heat the mixture until it thickens (at about 82 °C). Do not allow to boil or the eggs will curdle.
Leave the mixture to cool, and then run in the ice cream maker.
Bring the blackcurrants and jelly sugar to the boil and cook for about 3-10 min. Leave to cool.
Mix the blackcurrants with the cream cheese.
When the ice cream is almost ready, mix the blackcurrant cream in carefully so that it forms ripples.
Store in the freezer. Take the ice cream out about 20 minutes before serving.
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