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Black Currant Ice cream Recipe
 
Recipe
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Black Currant Ice cream
Total time: more than 2 hours

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

 

 
Difficulty: Easy
Chef's Note

(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. 

Ingredients
For 10 servings

- 4 egg yolks
- 90 g sugar
- 3 packets vanilla sugar (1)
- 2 drops of vanilla extract
- 500 ml whipping cream or light cream (2)
- 100 g sugar
Method

 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). 
 
More recipe ideas
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 Photo: Pixabay/MSCOMM

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