How to make currant ice cream. Black currant ice cream

Favorite delicacy on a hot summer day, this is of course ice cream. You can cook it at home from any berries, both fresh and frozen. Homemade blackcurrant sherbet is not comparable in taste with a store. It is prepared from natural berries and juices rich in vitamins, which means that the benefits of such a dessert are undeniable. There are many recipes for making sherbet at home, the quickest and easiest is described below.

Ingredients for currant sorbet

To prepare black currant sherbet (for 4 servings) you will need:

• fresh or frozen black currant berries 1-1.5 cups;
• milk 0.5 cups;
• sugar 2-3 tbsp

Cooking black currant sorbet

It is convenient to prepare portioned ice cream in freezer cups with a stick, the freezing process in them is much faster, and children also like this type of dessert better.

Frozen black currant berries, defrost. You can use a microwave oven for this, but do not overheat the berries, they should not boil. Optimal result when the berries are slightly unfrozen. If you have time, defrost the berries at room temperature. Fresh berries should be sorted out, peeled from the stalks, washed and allowed to drain.

Now you need to get currant juice from the berries. This can be done in any way convenient for you. A blender, pusher or fork will do, and if you have a juicer, this can make your job much easier. Mash the berries.

Separate the juice from the resulting berry mass by filtering it through a strainer.

For of this recipe you only need juice, the cake can be sprinkled with sugar and it is very tasty and healthy to eat.

Add granulated sugar to the currant juice and beat with a mixer until the sugar is completely dissolved.

Add milk.

Beat until smooth.

The base for the sherbet is ready. Can be used this product as milkshake... We fill in special forms for ice cream.

If there are no ice cream molds, then disposable paper or plastic cups can be used. If you still want to get a dessert on a stick, then you should not insert them immediately, but after freezing for an hour, the ice cream will already freeze and the stick will not fall. Feel free to send the sherbet to the freezer for 3-5 hours.

To make the ice cream easy to remove from the mold, immerse the mold in hot water for a few seconds. Tasty, healthy dessert from black currant berries is ready.

Very simple, available recipe currant sherbet with milk will definitely please you.

Pluses in this homemade dessert a lot, currants are rich in vitamins of group C, B, P, E, A, K, iron, potassium, phosphorus, and this is only a small part of the useful micro and macro elements contained in currant berries. When making blackcurrant sorbet, it is not heat-treated, which means that everything useful material stay in this amazing delicious delicacy... Be sure to please yourself and your loved ones with such ice cream, you will be surprised at its amazing sweet and sour taste.

Black currant ice cream I like it for its delicate sweet and sour taste. It will cool down in the heat - a sheer pleasure. Among other things, this is also useful, as it is made at home from natural products. You can use both fresh and frozen berries to make this homemade blackcurrant ice cream. The finished ice cream will taste exactly the same in both cases.

The black currant ice cream recipe is not complicated and it will be cooked completely without eggs. The addition of corn starch and cream. Use the cream for this delicious berry with a fat content of 30% or more. You can replace cornstarch with potato, in which case, its amount must be doubled.

Now let's look at step by step how everyone is preparing black currant ice cream at home.

Ingredients:

• Black currant -200 gr.,
• Cornstarch - 2 tsp
• Sugar - ¾ glass
• Cream 30-35% fat - 200 ml.,
• Milk 2.5% fat - 300 ml.

Blackcurrant ice cream - recipe

Preparation black currant ice cream at home begins with the preparation of berry puree. Sort out the black currant berries. Wash. Let them dry a little. Then transfer them to a blender and puree. Instead of a blender, you can use a meat grinder. Pour the blackcurrant puree into a saucepan. Bring to a boil. Remove from heat and let cool.

In the meantime, let's get started preparing the ice cream mixture. Using a mixer, beat the chilled cream until thick.

Pour milk into a saucepan. Add sugar.

Add cornstarch. Stir the milk until the starch lumps are completely dissolved.

Put the milk with starch and sugar on the stove. Stir with a spoon, boil over the lowest heat for 2-3 minutes, but at the same time, not letting the mixture boil.

Let it cool down to 40-30C. You can speed up the process by placing the pan in a bowl with cold water... So, we have milk ready for the base of currant ice cream, black currant puree and whipped cream. Put the puree in a bowl.

Pour boiled milk with sugar and starch into it.

Add cream.

Stir all ingredients until you get homogeneous mass... The consistency of the mixture should be like yogurt.

It remains to freeze it. If you use an ice cream maker for these purposes, follow all the steps specified in the instructions. If you use the freezer for freezing, then pour the blackcurrant ice cream mixture into a plastic or ceramic tray.

Cover with a lid and send to the freezer. As it freezes, stir it every 1 to 2 hours to get rid of the large ice crystals.

Kill the frozen ice cream with a hand blender with a knife. Smooth it out and refrigerate for 30 minutes. Using a special ice cream spoon warmed up in hot water, arrange it in vases, bowls, glasses or bowls. Decorate homemade black currant ice cream mint and currant berries. Additionally, you can pour it with red currant jam or any other. Enjoy your meal.

Blackcurrant ice cream. Photo

Prepare ingredients.

Wash the black currants and remove the berries from the brushes.
Put currants in a small saucepan, add 30 g of sugar, pour in 25 ml of water or blackcurrant liqueur and stir.

Bring to a boil and cook over low heat, stirring occasionally, for about 5 minutes.
Remove currants from heat and let cool.

If desired, black currants can be rubbed through a sieve to get rid of the skin and seeds, but this is not necessary, because in the finished ice cream, they are practically not felt.

Pour milk and cream into a saucepan.

Advice. Optional, heavy cream with milk can be replaced with 20% cream, in a quantity of 500 ml.

Put on low heat and heat without boiling.
Place the yolks and the remaining sugar (130 g) in a clean large bowl.

Beat the yolks with sugar using an immersion blender, mixer (or grind with a fork or whisk) until the mass increases in volume and turns white.

Pour hot (!) Milk with cream into the yolk-sugar mixture in a thin stream, stirring constantly, with a whisk.

Return the mixture to the saucepan and heat over low heat, stirring constantly, until the cream begins to thicken slightly. The cream should not be brought to a boil. The temperature of the cream should be 82-24 ° C.
The readiness of the cream is checked as follows: if you dip a spoon into the cream, the finished cream should envelop it in a thick layer. You can slide the "path" with your finger and it will swim for a long time.

Ready cream remove from heat, put in a cold water bath and cool.

Advice. Cold water bath: Pour cold water into a large saucepan, you can put ice cubes for faster cooling. Put a saucepan or bowl of cream in a saucepan with ice, making sure that no water gets into the cream, and quickly cool in a bath, stirring occasionally.
It is advisable not to put a hot pot, only from the fire, into ice water, so that the bottom of the pot does not deform. Therefore, it is better to pour the cream into another dish, and then cool it in a water bath.

Combine the cooled cream with prepared black currant and mix.

If ice cream is made in an ice cream maker, it is best to prepare according to the instructions for the ice cream maker, or follow the general guidelines below.
The cooling element must first be placed in the freezer for 1-2 days.
Before pouring the cream into the ice cream maker, you must first turn it on and pour the cream into the already working ice cream maker.
After all the cream has been gradually poured into the ice cream maker, we leave it to work for 25-30 minutes.
During this time, the cream, constantly stirred and cooled at the same time, thickens and turns into a delicate delicious ice cream.

Ice cream can be served immediately.
Alternatively, put the ice cream in a container, cover with a lid (or cling film), and put in the freezer before serving.

Delicious ice cream with berry puree.

• 400 ml cream 33-38%
• 200 ml milk
• 120 g sugar
• 10 g vanilla sugar
• 10 g cornstarch
• 200 g black currants (fresh or frozen)

Delicious creamy ice cream with sweet and sour berry flavor of black currant. I already have a wonderful homework on my site. This time I decided to make a berry, as tender and tasty as the above-mentioned vanilla, but with a new bright accent. Traditionally, yolks are used as a thickener in homemade ice cream, they prevent the crystallization of the mass and allow you to get a smooth structure. But, as I wrote earlier, starch can also be used for this purpose. This time I used it, it turned out just fine - a delicate creamy structure and no ice crystals. So if you are intimidated by the yolks in homemade ice cream, I think you will like this option. In addition, after making ice cream, you will not have unused proteins left, which is also important for many.

Preparation:

Making ice cream is not at all difficult, you need to prepare berry puree, cook milk jelly and whip cream. Mix everything, freeze, and you're done! It turns out much tastier than any store-bought ice cream, besides, everything is completely natural.
Chop black currants in a food processor. I used fresh currants, but frozen ones are just as good (first scald them with boiling water from a kettle for quick defrosting).

Rub the currants through a mesh colander to get rid of the seeds (do not neglect this step, the ice cream will be tastier).

Put sugar, vanilla sugar in a saucepan, pour in 150 ml of milk, bring to a boil.
Dissolve the starch in a glass in 50 ml of milk, mix thoroughly.
Pour the diluted starch into boiling milk, with continuous stirring, cook until the consistency of liquid jelly.
Cool completely (even better to refrigerate).

Beat the cream with a mixer until soft peaks.

Add milk jelly and berry puree.

Stir gently with a spatula until combined.
It turns out thick soft cream, by the way, is already very tasty.

Put in the freezer for 3-5 hours.
During this time, mix the mixture well with a blender or at least a spatula 2-3 times, this is necessary for the ice cream to have a smooth consistency.

I bring to your attention another version of homemade ice cream - ice cream with the addition of black currant, the taste is amazing, I recommend you try it.
My family loved homemade ice cream very much, and now we cook it often .. We are me and my little daughter, she always helps me with pleasure, you can also make ice cream with your children, they will love the cooking process. And then they will look forward to when it will finally be ready and freeze in the freezer. You can also change the fillings, each time creating a different flavor of ice cream.

You will need:

- cream ~ 20% - 500 ml;
- milk 3.2% - 500 ml;
- sugar - 200 gr.;
- yolks - 7 pcs.;
- 300-400 g - black currant.

Recipe with photo step by step:

First of all, for making homemade ice cream with black currant, beat the yolks with half the sugar.
It is necessary to mix everything thoroughly so that the sugar is completely dissolved.

Combine the remaining sugar with milk and cream. We warm it up on the stove, do not let it boil.
Pour the milk mass into another container for cooling for 20 minutes.

Pour the blackcurrant ice cream mixture into the yolks, mix.




We sort out the currants, rinse and grind in a blender. By the way, if you are a fan of this useful berries, you can also cook.

Pour the currant puree to the main mass and put it again on the stove over medium heat, heat, stirring for 10 minutes.
The cream will thicken a little. Leave to cool to a warm state or room temperature.




Then pour it into a mold and put it in the freezer.
Mix our homemade milk and black currant ice cream every 45 minutes with a fork, so it will be more fluffy.
So we mix 4-5 times, look at the condition of your ice cream.




Our homemade milk and blackcurrant ice cream is ready!
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