Homemade blackcurrant ice cream

Ice Cream 356 Last Update: Jun 14, 2022 Created: Jun 14, 2022 0 0 0
Homemade blackcurrant ice cream
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Both black and red currants make an amazing ice cream: the berry gives the dessert a bright color, rich taste, and incredible aroma. Even those who do not like currants, enjoy this ice cream.

Ingredients

Directions

  1. Wash and dry the currants. For currant ice cream, we recommend taking very ripe berries - they have pleasant but not very sour.
  2. Put the berries in a saucepan, put on medium heat, and bring to a boil. Bring to a boil for 2-3 minutes, then remove from heat. The stage of boiling is necessary for the berry to give all its color, aroma, and vitamins.
  3. Beat the boiled berries into the most homogeneous puree. To make homemade blackcurrant ice cream smoother in texture, rub the puree through a sieve, filtering the skin and stones. Do this while the puree is still hot because black currants show jelly-forming properties when cooled.
  4. In a skillet with a thickened bottom, pour milk and cream. Put on low heat and, stirring, heat until hot. It is not necessary to bring it to a boil.
  5. Fill the egg yolks with sugar and beat with a mixer into a lush mass. The yolks should turn white and all the sugar crystals should dissolve.
  6. Pour the mixture of yolks and sugar into the hot creamy milk mass. To prevent the yolks from curling, do it slowly and stir constantly.
  7. Place the workpiece on the stove and, stirring, heat until thickened. In order not to doubt the readiness of the cream, dip a spoon into the mass and run your finger over it. If the edges diverge and do not converge - then the cream is ready.
  8. Remove the cream from the heat and cool. To speed up the cooling process, you can place the pan in a bowl filled with ice water and stir occasionally.
  9. After the cream has cooled, add the currant puree and mix until smooth.
  10. Pour the workpiece into a tray with a lid and send it to the freezer for 8 hours.
  11. Advice: In order for homemade currant ice cream to be homogeneous and without ice crystals, it should be stirred regularly when frozen. Initially, every 20 minutes, and when the mass freezes a little - once an hour. When the current ice cream hardens, it will be difficult to stir - send it to the freezer until completely frozen.
  12. If you want the ice cream even from the freezer to be soft and pliable - before covering the tray with a lid, cover the surface with cling film.
  13. Blackcurrant ice cream has a bright self-sufficient taste, so it does not require toppings or other additives.
  14. The number of ingredients specified in the recipe will be approximately 900 g of the finished dessert.

Homemade blackcurrant ice cream



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Both black and red currants make an amazing ice cream: the berry gives the dessert a bright color, rich taste, and incredible aroma. Even those who do not like currants, enjoy this ice cream.

Ingredients

Directions

  1. Wash and dry the currants. For currant ice cream, we recommend taking very ripe berries - they have pleasant but not very sour.
  2. Put the berries in a saucepan, put on medium heat, and bring to a boil. Bring to a boil for 2-3 minutes, then remove from heat. The stage of boiling is necessary for the berry to give all its color, aroma, and vitamins.
  3. Beat the boiled berries into the most homogeneous puree. To make homemade blackcurrant ice cream smoother in texture, rub the puree through a sieve, filtering the skin and stones. Do this while the puree is still hot because black currants show jelly-forming properties when cooled.
  4. In a skillet with a thickened bottom, pour milk and cream. Put on low heat and, stirring, heat until hot. It is not necessary to bring it to a boil.
  5. Fill the egg yolks with sugar and beat with a mixer into a lush mass. The yolks should turn white and all the sugar crystals should dissolve.
  6. Pour the mixture of yolks and sugar into the hot creamy milk mass. To prevent the yolks from curling, do it slowly and stir constantly.
  7. Place the workpiece on the stove and, stirring, heat until thickened. In order not to doubt the readiness of the cream, dip a spoon into the mass and run your finger over it. If the edges diverge and do not converge - then the cream is ready.
  8. Remove the cream from the heat and cool. To speed up the cooling process, you can place the pan in a bowl filled with ice water and stir occasionally.
  9. After the cream has cooled, add the currant puree and mix until smooth.
  10. Pour the workpiece into a tray with a lid and send it to the freezer for 8 hours.
  11. Advice: In order for homemade currant ice cream to be homogeneous and without ice crystals, it should be stirred regularly when frozen. Initially, every 20 minutes, and when the mass freezes a little - once an hour. When the current ice cream hardens, it will be difficult to stir - send it to the freezer until completely frozen.
  12. If you want the ice cream even from the freezer to be soft and pliable - before covering the tray with a lid, cover the surface with cling film.
  13. Blackcurrant ice cream has a bright self-sufficient taste, so it does not require toppings or other additives.
  14. The number of ingredients specified in the recipe will be approximately 900 g of the finished dessert.

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