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
Print Recipe
Pin Recipe 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.
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