Cassis ice cream from James Beard's Theory & Practice of Good Cooking by James A. Beard

  • vanilla beans
  • light cream
  • cassis syrup
  • blackcurrant preserves
  • rock salt
  • EYB Comments

    Can substitute heavy cream for light cream, vanilla extract for vanilla bean, kosher salt for rock salt, and crème de cassis for cassis syrup.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for light cream, vanilla extract for vanilla bean, kosher salt for rock salt, and crème de cassis for cassis syrup.

  • ashallen on March 15, 2020

    Note that rock salt listed in ingredients is necessary only if using an old-fashioned ice cream freezer that relies on salt and ice.

  • ashallen on March 15, 2020

    Delicious ice cream with strong black currant flavor and dense, smooth texture - awesome! Very easy since it doesn't use a cooked custard base. Also no eggs. Final volume was ~1.5-1.75 quarts. I used heavy cream and creme de cassis vs black currant/cassis syrup since I had it on hand. Recipe calls for 3/4 c (!). The alcohol balanced the sweetness and kept the ice cream easily scoopable after full freezing, but it was pretty boozy. I'll try a mix of black currant syrup + cassis next time. I used St. Dalfour's black currant jam. I didn't bother sieving it as specified in recipe since I like bits of fruit in ice cream - worked well. Ice cream was super-soupy after its ice cream machine stint but set up great in freezer. Ice cream didn't fluff much during machine freezing which was fortunate since unfrozen mixture almost filled my "2 quart" machine. When making with no/reduced alcohol in future, I'll make a smaller batch since it'll probably fluff more.

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