John Myers
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Lightning-fast Sour Cream Ice Cream with Black Currant Touch
The perfect lightning-fast sour cream ice cream with black currant touch recipe with a picture and simple step-by-step instructions.
- 200 ml Cream
- 3 tablespoon Cane sugar
- 1 Organic lemon zest
- 1 tablespoon Lemon juice
- 100 ml Currant butter
- 250 ml Sour cream
- 200 ml Yogurt
preparation
- Put the cream and sugar in a blender jar and beat until stiff – add lemon zest and lemon juice – add ribiselmus / currant puree to it (I always have it in portions in the freezer, e.g. for a saucepan) alternatively you could also use ribisel / currant jam, but this should be semi-liquid so that it can be used stir well
- then add yoghurt and sour cream and mix everything together well – now pour the mixture into the ice cream machine and let it freeze (this time it was pretty quick – only 20 minutes)
bottling
- as soon as the ice cream is firm enough, you can either serve it straight away or portion it in silicone molds or, as you can see in the pictures, fill it into pretty bow glasses … so you always have individual portions ready to hand
serve
- approx. 15 to 20 minutes before serving, take the glasses out of the freezer and let them stand at room temperature – only then does the ice cream regain its original creaminess … I decorated it with mint leaves, some black currants and waffle hearts
A quick word about the sour cream
- It is certainly unusual to make ice cream with sour cream, but it tastes great … very refreshing … and goes well with the ribisel taste … just try it out …
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