Homemade ice cream with black currants
This dessert is instantly recognizable aroma, bright sour taste and a beautiful Burgundy color.
You will need for the fruit base:
- 450 of fresh black currant;
- 100 g of sugar.
For ice cream:
- 115 grams of sugar;
- 3 eggs;
150 ml heavy cream.
Fresh currants can be replaced by frozen.
Place rinsed and dried black currants and sugar in a saucepan. Put it on low heat and simmer until berries are soft. Let the mixture cool, whip it in a blender, then RUB through a sieve to avoid seeds.
115 g of sugar and 150 ml water mix in a saucepan, put on fire and bring to a boil. Boil the syrup until it becomes quite sticky. Check the readiness using two forks. Correctly boiled syrup should reach when they are moving apart, forming a thread.
Break the eggs into a large bowl set in a water bath. With a hand mixer, beat eggs into a thick foam, then enter the servings of the mixture into the sugar syrup. Pour the lot back into the bowl and continue whisking until it becomes thick and glossy. Remove the bowl from the heat, place it in a pot of cold water and whisk until the sugar-egg mixture has cooled.
In a separate container whip the cream. Portions and add them to the egg mixture, gently stirring from top to bottom. Enter a puree of black currants, mix again. Pour mixture into container and put in the freezer for 6 hours.
If you want to make the curly ice cream, freeze it in a metal or plastic baking dish.
Apricot ice cream
Try to prepare another version of homemade fruit ice cream. It is based on meringue, this process is much less time consuming. For this recipe you can make and ice creams from strawberry, blueberry, raspberry or gooseberry.
You will need:
- 225 g ripe apricots;
- 225 g of sugar;
- 4 egg whites;
- 300 ml heavy cream.
Remove pits from apricots, RUB the fruits through a sieve. Pour into a saucepan with 150 ml of water, add sugar, bring to boil and simmer until a drop of syrup, dropped into a saucer, will not roll the fingers into a soft ball. In a large bowl, whip the egg whites and then add to it the sugar syrup, without stopping whisking. You should now have a thick glossy mass.
Lightly whip the cream and enter them into the servings of a protein blend. Then add the apricot puree, stir, put ice cream into a container and place in freezer for 4 hours.