Currant Ice Cream

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	2 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

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

Instructions

Wash the currants, remove them from the stems and puree with a hand blender. Then strain 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 reduced. I recommend 50-70 grams of sugar. Add the cream (not beaten) and yoghurt, mix everything together well and place in the freezer.
Depending on the freezer, the ice will set after about 2 hours. Let the ice thaw for a few minutes before serving or, if it has to go quickly, simply hold the ice cream scoop for a few seconds under very hot water. Then the spherical shaping also works very well.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.