Best Black Currant Ice Cream Recipes

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BLACK-CURRANT YOGURT ICE CREAM



Black-currant Yogurt Ice Cream image

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

2 1/2 cups yogurt
1 teaspoon vanilla extract
2 tablespoons honey
6 ounces black currants, fresh, trimmed
2 tablespoons orange juice
3 tablespoons raw sugar, light
2 egg whites

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

BLACK CURRANT TEA ICE CREAM



Black Currant Tea Ice Cream image

There's something about the slightly smoky, potent, and fruity flavor of black currant tea that makes it the perfect complement to chocolate (see Perfect Pairings, below). But if black currants aren't your cup of tea, substitute another aromatic infusion, such as Earl Grey, scented with bergamot, or smoky oolong instead.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
3/4 cup (150 g) sugar
1/4 cup (15 g) loose black currant tea leaves
5 large egg yolks

Steps:

  • Warm the milk, 1 cup (250 ml) of the cream, sugar, and tea leaves in a medium saucepan. Cover, remove from the heat, and let steep at room temperature for 1 hour.
  • Rewarm the tea-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
  • Make Black Currant Tea and Chocolate Truffle Ice Cream by adding Dark Chocolate Truffles (page 211), or swirl this ice cream with Fudge Ripple (page 210) to make Black Currant Tea and Fudge Ripple Ice Cream.

LEMON ICE CREAM WITH BLACK-CURRANT SAUCE



Lemon Ice Cream with Black-Currant Sauce image

Categories     Milk/Cream     Ice Cream Machine     Citrus     Egg     Dessert     Freeze/Chill     Frozen Dessert     Currant     Lemon     Summer     Jam or Jelly     Simmer     Candy Thermometer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 13

For ice cream
1 1/2 cups heavy cream
1 cup milk
3/4 cup sugar
2 tablespoons finely grated fresh lemon zest
3/4 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice
For sauce
1 (12-ounce) jar black-currant preserves
2 teaspoons fresh lemon juice
Special Equipment
an ice-cream maker and a candy or instant-read thermometer

Steps:

  • Make ice cream:
  • Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
  • Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
  • Make sauce:
  • Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
  • Serve ice cream with black-currant sauce.

BLACK CURRANT ICE CREAM



Black Currant Ice Cream image

Provided by Martha Stewart

Number Of Ingredients 5

1 1/4 cups heavy cream
2/3 cup half and half
3 egg yolks
1/2 cup granulated sugar
6 tablespoons black-currant pur?

Steps:

  • Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
  • Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

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