Eichkatzerl`s Currant Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g currants (red, black, white or mixed)
- 120 g suar
- 150 g cream
- 50 g milk
- 0.5 teaspoon ½ carob gum
Print Recipe
Pin Recipe Instructions
- 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.
- Mix the milk and cream.
- Carefully stir the locust bean gum little by little (under no circumstances completely, otherwise it will clump) into the fruit mixture.
- Finally, add the cream milk to the fruit mass and mix well.
- Possibly chill again in the refrigerator.
- Pour into an ice cream maker and let freeze for about 30-40 minutes.
- 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.
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