PYO is an extremely effective way to make your own preserves, wines, rumtopf and desserts, ensuring that everything is of high quality right from the time you pick the fruit to when you eat it.
Blackcurrant Ice Cream
Creme Anglaise:
6 egg yolks
100g caster sugar
250ml single cream
250ml milk
1/2 vanilla pod, split
Creme Anglaise (custard): In a bowl, whisk the egg yolks, vanilla seeds and the sugar until it forms ribbons. Bring the milk and cream to the boil with the vanilla pods and pour it into the egg mixture, whisking continuously. Rinse the pan and return the mixture to the pan and gently heat, stirring continuously, until the custard starts to thicken. Leave the custard in a cool place until completely cold. Stir occasionally to prevent a skin from forming. Remove the vanilla pod.
Ice Cream: Churn the creme anglaise in an ice cream maker until thickened. Add the compote at the start if you would like purple ice cream, or stir it through at the end for a ripple effect.
For the compote:
200g blackcurrants
50g caster sugar
50 ml water
Place the berries in a small saucepan and add the sugar and water. Put on a medium heat and cook until the fruits soften and start to thicken. Remove from the heat.
