Best Blackcurrant Yogurt Ice 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

BLACKCURRANT NO-CHURN ICE CREAM



Blackcurrant no-churn ice cream image

Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding

Provided by Clare Knivett

Categories     Dessert

Time 40m

Yield Makes 1.5 litres

Number Of Ingredients 4

500g blackcurrants, fresh or frozen (400g defrosted if frozen)
1 lemon, zested and juiced
600ml double cream
397g can condensed milk

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.

Nutrition Facts : Calories 175 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

TANGY-SWEET GREEK YOGURT ICE CREAM



Tangy-Sweet Greek Yogurt Ice Cream image

From epicurious.com. To be made with an ice-cream machine. I've made this with the zest of a lemon to the egg yolks while whisking, and served with a drizzle of honey - outstanding! Cooking time is freezing time.

Provided by Raquel Grinnell

Categories     Ice Cream

Time 4h40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

1 cup heavy whipping cream
1 cup whole milk
3/4 cup sugar, divided
3 large egg yolks
1 cup Greek yogurt, plain and whole-milk (full fat)
1 pinch salt

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.

Nutrition Facts : Calories 428.7, Fat 27.4, SaturatedFat 16.1, Cholesterol 225.9, Sodium 94.1, Carbohydrate 42.5, Sugar 40.6, Protein 5.2

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