Black currant jam swirl ice cream from À la Mode: 120 Recipes in 60 Pairings: Pies, Tarts, Cakes, Crisps, and More Topped with Ice Cream, Gelato, Frozen Custard, and More (page 140) by Bruce Weinstein and Mark Scarbrough

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Accompaniments: Yeast-raised graham waffles

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Notes about this recipe

  • ashallen on May 11, 2020

    Made this again to see if I could avoid the potato starch lumps. Stirred carefully and nearly constantly during heating with a silicone spatula, scraping the pot bottom. Success - no lumps! Because all of the potato starch integrated into the custard, it "bubbled" at a lower temperature (~185F) and the final ice cream had less of a "cooked" taste, which was great. Be careful not to overchurn when freezing in an ice cream machine - it freezes in nearly half the time that many French egg custard style ice creams freeze. Because it melts so slowly and tidily, this would be great for summertime ice cream cones for the little ones!

  • ashallen on May 03, 2020

    First time making a starch-thickened ice cream - worked great! Egg-free. Ice cream was dense, smooth, and creamy. Froze faster and melts slower than most egg custard-based ice creams I've made. Definitely scoops best when softened a bit. Flavor contrast between sweet cream base and tart black currant jam ripples is great. It's really pretty, too - dark purple ripples against a white base. I did have a mishap with the potato starch - I heated the custard too long without stirring and a swollen potato starch layer formed on the pot bottom. I scraped it up and tried whisking it back in, but there were still little blobs in the final custard that looked and tasted like soft tapicoa pearls. I left them in, thinking maybe they'd incorporate during freezing, but they didn't - they just got firmer! If they show up again in the future, I'll strain them out.

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