Best Blackcurrant Yogurt Ice Recipes

BLACK-CURRANT YOGURT ICE CREAM

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.

BLACKCURRANT NO-CHURN ICE CREAM

Steps:

• Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
• Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
• Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.

TANGY-SWEET GREEK YOGURT ICE CREAM

Steps:

• 4Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. Bring mixture to simmer, stirring until sugar dissolves.
• Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended. Return mixture to saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil).
• Pour custard through strainer set over medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.