Eichkatzerl`s Currant Ice Cream

Summary

Ingredients

• 300 g currants (red, black, white or mixed)
• 120 g suar
• 150 g cream
• 50 g milk
• 0.5 teaspoon ½ carob gum

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Instructions

1. Wash, stem and puree the berries. Pass the purée through a sieve (or the Lotte liquor). Mix the resulting fruit pulp with the sugar and stir until the sugar has completely dissolved.
2. Mix the milk and cream.
3. Carefully stir the locust bean gum little by little (under no circumstances completely, otherwise it will clump) into the fruit mixture.
4. Finally, add the cream milk to the fruit mass and mix well.
5. Possibly chill again in the refrigerator.
6. Pour into an ice cream maker and let freeze for about 30-40 minutes.
7. The recipe can also be made without using locust bean gum. The flour only increases the creaminess and ensures that the ice crystals stay small in the ice cream.