Black Currant Ice Cream Recipes

LEMON ICE CREAM WITH BLACK-CURRANT SAUCE

Steps:

• Make ice cream:
• Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
• Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
• Make sauce:
• Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
• Serve ice cream with black-currant sauce.

BLACK CURRANT ICE CREAM RECIPE

Steps:

• Take black currants, 1/4 cup sugar and water in a sauce pan and cook for 5 mins till the currants is softened. Set aside to cool. Remove 1/4th of the mix aside.
• Now take milk and 1/2 cup sugar in a sauce pan and reduce it for 10 mins.
• Now take flour in a bowl, add little milk to make a thin slurry. Add it in the milk and keep mixing till it is thick.
• Now take it off the heat and add in the 1/2 of the currant, black currant essence and purple food colour.
• Pour it in the pan and freeze for 4 hours.
• Now take it in a blender and puree till smooth.
• Pour it back in the pan, add the reserved black currants and mix well.
• Freeze untill solid.
• Scoop and serve.

BLACKCURRANT NO-CHURN ICE CREAM

Steps:

• Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
• Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
• Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.

BLACK CURRANT ICE-CREAM

Steps:

• Main ProcedureBlend the black currants with ½ cup water in a mixer to a coarse paste. Keep aside.Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl. Keep aside.Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously.Simmer till the milk thickens and keep aside to cool.To the cooled mixture add the black currant purée, lemon juice, cream and sugar substitute and mix well. Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours.Once the mixture has set, remove from the freezer and blend in a mixer till it is smooth.Pour the mixture into the same vessel, cover and place it in the freezer again till it sets.Just before serving, place the scoops of ice-cream in 4 individual bowls and serve immediately.

BLACK CURRANT ICE CREAM

Steps:

• Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
• Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.