Black Currant Milk Recipes
BLACK CURRANT MILK
Make and share this Black Currant Milk recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Kid Friendly
Time 5m
Yield 2-3 glasses
Number Of Ingredients 2
Steps:
- Add the syrup to the milk (not the other way round as it can curdle the milk).
- Serve in tall glasses right away!
Nutrition Facts : Calories 165.5, Fat 9.5, SaturatedFat 5.9, Cholesterol 36.2, Sodium 126.7, Carbohydrate 12, Protein 8.5
BLACK CURRANT ICE CREAM (NO-CHURN)
Incredible black currant ice cream. Easy-to-make, no-churn ice cream, rich, creamy, and full of flavor, this is my favorite summer dessert!
Provided by Adina
Categories Desserts
Time 8h10m
Number Of Ingredients 5
Steps:
- Prepare berries: Rinse the berries under cold running water, drain well in a sieve. Remove the stems. Weigh the needed berries after you've removed the stems.
- Cook: Place in a small saucepan. Add lemon juice and cordial. Bring to a gentle boil and simmer until the berries pop and the mixture thickens slightly, about 3-4 minutes. Set aside and let cool completely. When cool, blend with a hand-held blender or in a blender. Set aside.
- Mix: Beat the cream until soft peaks form. Set aside. Mix the sweetened condensed milk with the black currant puree. Carefully fold in the whipped cream.
- Freeze: Line the bottom and the walls of a small loaf tin with cling film/plastic wrap. Pour the mixture into the container. Cover with another piece of plastic wrap directly over the surface. Freeze for at least 8 hours or until solid.
- Serve: Remove from the freezer for about 10 minutes before scooping to allow it to soften slightly. Serve in ice cream cones or small bowls.
Nutrition Facts : ServingSize 2 balls, Calories 192 kcal, Carbohydrate 12 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 50 mg, Sodium 21 mg, Sugar 5 g, UnsaturatedFat 5 g
BLACKCURRANT NO-CHURN ICE CREAM
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
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
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