Black Currant Ice Cream

Recipe from Lily Moore

1794 views

Cooking time: 30 min

Servings 6

This recipe is a perfect balance of sweet and tart, cream and fruit, and every scoop will be a treat for your taste buds. It's a perfect recipe to enjoy in the summer, but can be served all year round as well. Don't wait to try this unique and delicious recipe, your taste buds will thank you!

Black currant

17,6 oz.
Cream (33-35% fat)

14,1 oz.
Condensed milk

10,6 oz.

Calories

385 kcal
Protein

5.90 g
Fat

15.60 g
Carbohydrates

54.40 g

Rinse and dry the black currants. Transfer the berries to a small saucepan and blend them with an immersion blender. Put the saucepan with the berry puree over medium heat and, stirring, bring it to a boil. You don’t need to cook black currant for a long time - a couple of minutes should be enough and you can remove it from the heat.
Immediately strain the berry puree through a sieve, as in the process of cooling the black currant acquires the consistency of jelly. Add the condensed milk to the black currant puree. Mix everything vigorously so that the mixture becomes completely homogeneous. Now let the mixture cool completely and then chill it in the refrigerator.
Using a hand whisk or stand mixer, beat the cold heavy cream in a separate bowl until firm. It is not necessary to whip the cream to dense peaks - let the mass be tender and soft. Add the whipped cream to the black currant mixture. Gently mix everything with a spatula until smooth.
Transfer the mixture to a freezer-safe container or use the special molds and place it in the freezer. It is advisable to take it out and mix the ice cream every 30 minutes so that later there are no ice crystals in it. The ice cream will be ready in 5-6 hours.

Be careful not to over-whip the cream, as this will make it difficult to mix with the black currant puree.
Be sure to let the mixture cool completely before chilling it in the refrigerator.