in Dessert Recipes

Eichkatzerl's currant ice cream

updated

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Ingredients for 1 servings:

  • 300 g currants (red, black, white or mixed)
  • 120 g sugar
  • 150 g cream
  • 50 g milk
  • ½ tsp locust bean gum

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for the ice cream machine

Wash the berries, remove the stems, and puree them. Strain the puree through a sieve (or use a food mill). Combine the resulting fruit pulp with the sugar and stir until the sugar has completely dissolved. Mix the milk and cream. Carefully stir the locust bean gum into the fruit mixture, a little at a time (but not all of it, or it will clump). Finally, add the creamed milk to the fruit mixture and mix well. Chill again in the refrigerator, if necessary. Pour into an ice cream maker and freeze for about 30-40 minutes. This recipe can also be made without the locust bean gum. The flour only increases the creaminess and ensures that the ice crystals in the ice cream stay small.

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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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