Keep aside. Makes 1.5 litres. Add Greek yogurt and mix well. 1/2 c. black currant syrup, or to taste* Place whipping cream in a bowl and whip until stiff peaks form. Put the cream and condensed milk in a large bowl and beat with an electric whisk until very thick. Summer Blackcurrant Ice Cream. This traditional decadent Russian berry flavor is packed with antioxidants if you care about that when eating ice cream. 1 pint whipping cream. Ice cream is prepared in two stages: first blackcurrant sorbet is made, then cream ice cream, both types are mixed and the final version is obtained. Some have tried using amul fresh cream instead of whip cream – I have not tried. Such ice cream is not only tasty, but also very useful because there are a lot of vitamins in currants. Product Features . Return mixture to saucepan and reheat. Stir in Black Currant puree. Preparation and cooking time. Easy . About 450ml double cream. Keep aside. Ingredients for blackcurrant ice cream. Blackcurrant no-churn ice cream. Light and refreshing, this recipe is by famed chef Alice Waters and is easy to make, too. Packing (Volume) 120 ml: Product Specifications . Put the lid on the box and freeze for at least six hours. 8 short sticks for the ice cream. <em>Editor's Note: If you're looking for a classic ice cream flavor to serve this summer, then this Black Currant Ice Cream recipe should be at the top of your list. Whisk the cream think, mix all the ingredients, blend the cream into the mixture. About 500g blackcurrants. Blend the black currants with ½ cup water in a mixer to a coarse paste. The buttermilk refreshing, tangy and sweet. Be careful not to overwhip: it mustn't be thick, just floppy. Reduce the heat and simmer until the sugar has dissolved completely. Vegetarian . I have used the recipe for Blackcurrant Ice Cream from The River Cottage Family Cookbook (Hugh Fearnley Whittingstall and Fizz Carr, 2005) which uses the basic custard method, but then adds extra double cream for added oomph. Instead of black currant essence and colour ,you can use black currant syrup as required . By @Stylebohemiablog. Prep: 10 mins; Cook: 30 mins; plus 6 hrs freezing; Easy. Tip into a freezer-proof container, cover … You can also give it a taste, to be sure. About 450ml double cream. Remove to the main part of the fridge about an hour before serving. Download all free or royalty-free photos and vectors. Preparation of the blackcurrant ice cream on sticks. With mixer running, add the syrup. This ice cream would be your perfect accompaniment to taking a break in the sun. https://www.womanandhome.com/recipes/no-churn-blackcurrant-ice-cream It is a very desirable food item for growing children and person who need to put on weight. **** Once the base for the icecream is ready , you can add any flavors / juice / pulp for different types of ice creams – for 1 cup cream you have to add either one cup of any juice or pulp or milk . Mix well and bring the mixture to few boils. Whip the cream until it just begins to thicken. The swirl may become icy after the ice cream is frozen, so soften slightly before serving. Granulated sugar, to taste. Making the Ice Cream Combine 2/3 of the black currant puree and the custard and whisk. My pies are deep filled for an extra bite of fruitiness. Written by Mint Choc Chip on May 25, 2017.Posted in Ice cream, Recipes. The time stated above does not include the 20 minutes inactive time needed for cooling the blackcurrant mixture. 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