Homemade red currant ice cream

Both fresh and frozen berries are suitable for recipes. Therefore, you can make ice cream from currants at any time of year. But still - catch the moment. Summer is the perfect time to experiment.
Enjoy with pleasure!

Ingredients

• 500 g of red currant berries;
• 300 g of condensed milk;
• 250 ml of fatty 33% cream;
• 40 g of powdered sugar.

Directions

1. Wash and dry the red currants. Puree the berries with a blender. Be sure to strain through a sieve - in the red currant, there is a very noticeable bone.
2. Once the stones and skin are filtered, you will get about 300 g of berry puree.
3. Stir condensed milk into the currant puree. Choose high-quality condensed milk - the taste of dessert will depend on it.
4. Place the mixture in the freezer for 30 minutes to cool.
5. Add powdered sugar to the cream. Beat the mixture with a blender until soft peaks. The mass should become airy and increase in size.
6. Add the cooled berry mixture to the whipped cream. Gently mix everything until smooth. From the specified number of ingredients, you will get about 900 g of the finished product.
7. Pour the red currant ice cream into a tray and freeze it according to the method described in the previous recipe. Or make it easier - pour into plastic portion molds. In this case, you do not need to constantly stir it.
8. If you like ice cream sourer, add whole currant berries on top before freezing. In the finished ice cream, they will feel good and add a nice sourness. And so that the berries do not turn into a pulp, pre-immerse each in starch with sugar and then they will retain their shape for a long time.
9. Advice: Before serving, leave the homemade currant ice cream to stand at room temperature for a few minutes. This will soften the mass a bit and it will be easier to form portion balls.
10. If you used molds for freezing - immerse them for a couple of seconds in hot water, pull the dessert by the stick and eat immediately.