Ingredients
1 1/4 cups heavy cream
2/3 cup half and half
3 egg yolks
1/2 cup granulated sugar
6 tablespoons black-currant pur?
Preparation
Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer’s instructions.
