Fruit and berry ice cream

Category: Culinary recipes
Fruit and berry ice cream

Ingredients

Black currant (can be frozen) 250-300g
Applesauce 125g
Sugar 100g
Invert syrup 100g
Starch 20g
Milk 530g
Lemon acid taste

Cooking method

You need to make mashed potatoes from black currants: either rub through a sieve-rub, or grind the berries in a blender and rub through a regular sieve. Applesauce I take ready-made, which is baby food - it is already homogeneous and perfect.
Dilute starch with a couple of tablespoons of cold milk from our 530g. Mix the rest of the milk with sugar and invert syrup, heat to a boil. Pour in the diluted starch, stirring the milk. Let it simmer until thickened. Turn off and refrigerate. You can wait, you can cool in a water bath.
Mix our resulting milk jelly with blackcurrant puree and applesauce. Check the taste, add citric acid if necessary. It happens that the currant comes across very sweet and the sourness is not enough in the taste, then the ice cream will seem sugary.
Freeze in a freezer. If there is no freezer, then you can freeze it in a regular freezer. But you need to beat the mixture with a mixer every 30 minutes so as not to get a large block of ice. You will have to beat 3-4 times, until the mixture thickens strongly enough from frost.

Note

I took the recipe quite a long time ago in LJ from Chaideka. Only there was water instead of milk. And there was no invert syrup, but there was 200g of sugar. Invert syrup lowers the freezing point - less ice crystals will be in the ice cream.

zvezda
Anna, Thank you so much! I just ran out of ice cream, I'll try yours .. but not very sour? I do not like sweets, but I want sweeter ice cream .. and also, berries, as I understand it, can be replaced ?! For example, strawberries, or not?
solmazalla
Thank you very much for the recipe. From Temka Olin copied herself, but I will lose. And now babble, this yummy will always be at hand. I can’t wait until the freezer space is free to make
Anchic
OlyaPlease, The acidity in taste is highly dependent on the sweetness / sourness of the currant. Before freezing, you need to taste the mixture and adjust the taste, if something goes wrong. I just love it with sourness. That is, I do not make it sour-sour, but so that the sourness is felt. The first time I did it with purchased currants and it was just sweet, I didn't like it. Before that, I did it with homemade currants - it is sour and I didn't have to add citric acid in addition. The berries can of course be replaced. Now in the book Chadeyka has looked through such recits. There she gives recipes with blueberry, peach, raspberry puree. The only thing is that it completely replaces the fruit and berry part with the desired puree.

Alla, you are welcome. Glad if it comes in handy.
mamusi
Thanks for the recipe, Anya, we also love this.
I take it in a piggy bank!
Anchic
mamusi, you are welcome. The ice cream is really delicious.
zvezda
Anya, Thanks for the clarification! I am meticulous, brrr myself ... but what has grown has grown now everything is clear! I will try..

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