Prep. time: 25 minutes
Freezer time: 8 hours
Ice cream maker time: 25 minutes

(1) If you don't have vanilla sugar, combie 3 Tbsp. sugar with 1 Tbsp. vanilla extract. You can also substitute 3 Tbsp. crème de cassis or other black currant liqueur.

(2) You can use light cream (15%) if you place it in the freezer for 30 minutes before using. 

 Base

1. Heat the black currants with 100 g sugar and 3 Tbsp. water to form a compote. Purée and strain to remove the seeds.
2. Whisk the egg yolks with the sugar until light and foamy. Set aside.
3. Whip the cream.
4. Whisk the egg whites to stiff peaks.
5. Gently fold the whipped cream and black currant compote into the egg yolk/sugar mixture, then carefully fold in the beaten egg whites. 

Manual version

1. Transfer the mixture to a bowl and place in the freezer for at least 8 hours until well set.
2. Stir every 3 hours to prevent the formation of crystals in order to keep the ice cream smooth.

Ice cream maker version

1. Place the mixture in an ice cream maker and churn for 20 to 25 minutes, until the ice cream is firm (the time will depend on the machine).