BLACK CURRANT ICE CREAM (NO-CHURN)
Incredible black currant ice cream. Easy-to-make, no-churn ice cream, rich, creamy, and full of flavor, this is my favorite summer dessert!
Provided by Adina
Categories Desserts
Time 8h10m
Number Of Ingredients 5
Steps:
- Prepare berries: Rinse the berries under cold running water, drain well in a sieve. Remove the stems. Weigh the needed berries after you've removed the stems.
- Cook: Place in a small saucepan. Add lemon juice and cordial. Bring to a gentle boil and simmer until the berries pop and the mixture thickens slightly, about 3-4 minutes. Set aside and let cool completely. When cool, blend with a hand-held blender or in a blender. Set aside.
- Mix: Beat the cream until soft peaks form. Set aside. Mix the sweetened condensed milk with the black currant puree. Carefully fold in the whipped cream.
- Freeze: Line the bottom and the walls of a small loaf tin with cling film/plastic wrap. Pour the mixture into the container. Cover with another piece of plastic wrap directly over the surface. Freeze for at least 8 hours or until solid.
- Serve: Remove from the freezer for about 10 minutes before scooping to allow it to soften slightly. Serve in ice cream cones or small bowls.
Nutrition Facts : ServingSize 2 balls, Calories 192 kcal, Carbohydrate 12 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 50 mg, Sodium 21 mg, Sugar 5 g, UnsaturatedFat 5 g
BLACK-CURRANT YOGURT ICE CREAM
Red currants, blackberries, or gooseberries could also be used, as could pitted black cherries. Please note the cooking hours are freezing time.
Provided by Scandigirl
Categories Frozen Desserts
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour.
- Put the black-currants in a saucepan with the orange juice and sugar.
- Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes).
- Remove from the heat and let the fruit steep for 30 minutes.
- Strain and allow to cool completely.
- Stir the fruit into the yogurt.
- Freeze for an hour.
- Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.
Nutrition Facts : Calories 135.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 13.3, Sodium 66.2, Carbohydrate 21.9, Sugar 17.4, Protein 5.2
BLACKCURRANT NO-CHURN ICE CREAM
Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding
Provided by Clare Knivett
Categories Dessert
Time 40m
Yield Makes 1.5 litres
Number Of Ingredients 4
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.
Nutrition Facts : Calories 175 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
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