Join/Renew for Just $16 A Year
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner
Enter an ingredient, course or keyword and get cooking!
Photo by: Joseph De Leo
We use a commercial brand of black currant syrup to make fruit sodas in the Cafe. We have found that it makes a delicious ice cream as well.
In a large bowl, whisk the egg yolks just enough to break them up. Gently heat the half-and-half and sugar in a nonreactive saucepan, stirring slowly over low heat until the half-and-half is steaming and the sugar is dissolved.
Drizzle the warm cream into the egg yolks, whisking constantly as you pour. (This is called tempering the egg yolks.)
Pour the mixture back into the saucepan. Measure the heavy cream into the mixing bowl. Cook the mixture over low heat, stirring slowly and scraping the bottom of the pan with a wooden spoon or heat resistant rubber spatula, until it thickens enough to coat the spoon.
Immediately remove from the heat and strain through a fine-mesh sieve into the bowl with the heavy cream. Whisk together to cool the mixture, cover, and chill thoroughly.
Stir the black currant syrup, lemon juice, and kirsch, if using, into the chilled ice cream mixture. Freeze, following the instructions for your ice cream maker.
Nutritional information is based on 8 servings, but does not include optional kirsch.
Nutrients per serving (% daily value)
From companies that meet the high standards of service and quality set by AARP.
Members save 15% every day when dining at participating Denny's restaurants.
Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.
Members save 10% every day when dining at McCormick and Schmick's.
Members receive exclusive member benefits & affect social change. Join Today