Black Currant Yogurt Ice Cream Recipes

LEMON ICE CREAM WITH BLACK-CURRANT SAUCE

Steps:

• Make ice cream:
• Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
• Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
• Make sauce:
• Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
• Serve ice cream with black-currant sauce.

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 YOGURT ICE

Steps:

• If using fresh or frozen blackcurrants, place them in a stainless steel saucepan with the water and sugar, cover and simmer for 6-8 minutes. Rub the soft berries through a nylon sieve together with their juices. If using canned blackcurrants, just sieve them with their syrup. Combine the blackcurrant purée with the yogurt.
• For best results, freeze in an electric ice maker. If you do not have an ice cream maker, transfer the mixture to a stainless steel or enamel bowl and freeze for 1 hour or until the mixture begins to freeze around the edges.
• Whisk well to break down the ice crystal evenly. Return to freezer and freeze for a further 1-1 1/2 hours, whisking every 20 minutes, until firm.
• Transfer the yogurt to a plastic container, cover and store in the ice compartment of your refrigerator until ready to serve.

BOTTLED BLACK CURRANTS

Steps:

• Put the sugar into a pan with 2 1/2 cups of water and heat gently to dissolve, then boil for 1 minute to make a syrup.
• Prepare the black currants by removing any twiggy stems and rinsing the fruit if necessary. Pack the currants as tightly as possible, but without crushing, into warm, sterilized jars (see p. 152). If using verbena or geranium leaves, layer 2 or 3 among the little purple-black fruits as you go.
• Cover the packed fruit with the hot syrup (140°F), filling the jars to the brim. Fasten with screw-bands or clips. If using screw-bands, remember to tighten them and then release by a quarter of a turn (see p. 156). Place a folded tea towel in the bottom of a large pan (which must be deeper than your jars are tall). Fill the pan with warm water (100°F), then submerge the jars completely.
• Clip a candy thermometer to the side of the pan. Bring the water slowly to the simmering point (190°F) over 25 minutes, then maintain this temperature for just 2 minutes.
• Lift the jars out and place on a wooden surface or a folded tea towel. Tighten screw-bands. Leave undisturbed for 24 hours. To check that they are properly sealed, remove the clips or screw-bands and lift the jars by their lids (see p. 158). Store in a cool, dark place. Use within 1 year.

BLACK CURRANT ICE CREAM

Steps:

• Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
• Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

BLACK CURRANT JAM

Steps:

• Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
• Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
• Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

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.