in Dessert Recipes

Currant ice cream

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Ingredients for 1 servings:

  • 500 g currants, black
  • 200 ml cream
  • 150 g natural yogurt (3.5% fat)
  • 50 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

without ice cream maker, prepared with black currants

Wash the currants, remove the stems, and puree with a hand blender. Then pass the puree through a sieve. Mix the currant puree with the sugar. The amount of sugar depends on personal taste and can be increased or decreased. I recommend 50-70g of sugar. Add the cream (unwhipped) and yogurt, mix everything well, and place in the freezer. Depending on your freezer, the ice cream will be firm after about 2 hours. Let the ice cream thaw for a few minutes before serving, or, if you’re in a hurry, simply hold the ice cream scoop under very hot water for a few seconds. This makes it easier to form balls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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