Black Currant Ice Cream Recipe
Simple, fast, tasty, healthy. To be honest, I expected to see ordinary fruit ice, solid, with crystals of frozen water, but nothing like that! It turned out to be a real ice cream – soft, even viscous.
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. I had frozen blackcurrants, but you can use absolutely any berries instead – strawberries, raspberries, blueberries, even sea buckthorn. That’s just if the berry is sweet, you will have to add more juice of half a lemon or reduce the amount of sugar, which you will have to find out experimentally by taking a sample)) Wash the berries and put them in a blender bowl, add sugar and chop.
  2. It will turn out to be a very thick mass, which should be transferred to a saucepan and heated over fire. As soon as the grated currant boils and the sugar dissolves, remove the pan from the heat.
  3. And rub the mass through a sieve, getting rid of the skin and bones. By the way, I made a wonderful juice from the “waste”, adding water, and strained it through a fine sieve.
  4. Add sweet soy sauce to the grated currant.
  5. And pour into molds or a plastic container. Close the lids, put them in the freezer overnight.
  6. Ready!
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