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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