I have been learning how to make ice cream this summer and reading Nigel Slater's Ripe, which has inspired me with its recipes for beautiful frozen treats. He mentions the Raspberry Ripple, which is the standard for a British treat of fruit puree swirled through a vanilla ice cream base. He also has a section on Black Currants, which he describes as "strident." Since I don't typically hear of fruit being described in this way, I was intrigued. I acquired some black currants from a local farm and made a puree out of it. Then, I swirled it through a vanilla ice cream made by smashing together Suzanne Goin and David Liebovitz' takes on the sweet classic. Here's the result. Sweet meets strident = Simple summer perfection.

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