For the custard:
250ml whole milk
pinch of salt
375ml thick cream
5 egg yolks
1/2 tsp vanilla extract
For the blackcurrant swirl
160g blackcurrants (fresh or frozen)
To make the ice cream:
Warm the milk, sugar and salt in a saucepan. Pour the cream into a large bowl. Set a sieve over the top.
In a separate bowl whisk the egg yolks and set aside. Slowly pour the warm milk into the egg yolks. Spoon the warm egg/milk mixture back into the saucepan.
Stir the mixture over medium heat until heated and the custard coats the back of a spoon.
Pour the warm custard through the sieve into the cream and add the vanilla extract. Gently mix.
Cool over an ice bath. When cool, chill thoroughly in the fridge.
To make the blackcurrant swirl:
Add the sugar and blackcurrants with a dessert spoon of water to a saucepan.
Cook the blackcurrants on medium heat, stirring constantly, until the sugar has dissolved and the blackcurrants begin to burst.
Leave to cool.
To finish the ice cream:
Churn the cooled custard in your ice cream maker for about 20-30 minutes. When done, add the blackcurrant, swirl once or twice, then remove to a freezer-proof container (do not overmix!).
Freeze for several hours before serving.