Creamy currant ice cream

Category: Culinary recipes
Creamy currant ice cream

Ingredients

Creamy:
milk 300 g
cream 20% 350 g
granulated sugar 75 g
corn starch 10 g
vanilla sugar 10 g
Currant:
black currant 500 g
granulated sugar 60 g
honey 40 g
water 40 g

Cooking method

  • Currant:
  • Pour boiling water over the currants (if frozen) and leave for a couple of minutes, drain the water.
  • Grind the berries with a blender, and then rub through a sieve. From 500 g of berries, I got 300 g of ready-made puree.
  • Heat water, sugar and honey until syrup is obtained. Mix syrup and berry puree.
  • Pour the mixture into an ice cream maker and freeze. So that the process of making ice cream does not stretch for two days, since I have an ice cream maker without a compressor, I poured the fruit mixture into a container and put it in the freezer, stirring it every 30-40 minutes.
  • Creamy:
  • Dissolve starch in 50 g of milk. Boil the rest of the milk with sugar and vanilla. Pour 50 g of milk in a thin stream, bring to a boil again, the starch is brewed and you get jelly.
  • Tighten the container with the jelly with a foil so that it touches the surface. This will prevent skin formation. Cool first at room temperature and then in the refrigerator.
  • Mix the cream (cold) with the cooled jelly, pour the mixture into an ice cream maker and freeze for 35-40 minutes.
  • Transfer the creamy ice cream to a container, add the currant ice cream, mix and put in the freezer for 2-3 hours.
  • Bon Appetit!
  • Creamy currant ice cream
  • Delicious creamy ice cream with light acidity, very aromatic. And 500 g less berries in the freezer!
  • By the way! The cake from the berries can also be used. Add 50 g of water, 80-100 g of sugar to it. Bring to a boil and simmer for 3-4 minutes. I added 1 more teaspoon of gelatin.
  • Creamy currant ice cream

Note

Many thanks to Irina Chadeeva for the recipe: 🔗

Tanyulya
Marishaaaa, straight sourness felt. Vkuuusno
celfh
Man, extraordinary beauty
Sonadora
Tanyulya, Tanechkathank you girls! I myself really love both vanilla and popsicles, so I really liked this option. Try it!
Ksyushk @ -Plushk @
Morozhenko, and even sour, mmm-mm-mmm - I love it!

I really loved ice cream in a paper cup with currant syrup, which we bought in Nikolaevka (Crimea) on the way to the beach at a blue kiosk. Directly reminded me Marisha, your ice cream is about my childhood!
Sonadora
Yes, Ksyusha, it was a wonderful time - childhood, and nothing was enough for happiness - a glass of ice cream. Now give one saucepan and then another!
Olya_
Marin, what beauty and deliciousness. I threw it in the tabs, I should definitely try it in the near future.
Sonadora
Olya, thanks! I would be glad if you like it.
Astrologina
The discovery of this recipe put the final stop on the choice to be or not to be an ice cream maker in my house. I ordered it. Because this yummy did not leave me indifferent!
Aina
And I pour the usual creamy currant jam (currant grated with sugar from the refrigerator) - very tasty! This is probably very similar
Astrologina
Quote: Aina

And I pour the usual creamy currant jam (grated currants with sugar from the refrigerator) - it's very tasty! This is probably very similar
Noooo, this is different ... Plays a role, inside or above!
Astrologina
Quote: Sonadora

Pour the mixture into an ice cream maker and freeze. So that the process of making ice cream does not stretch for two days, since I have an ice cream maker without a compressor, I poured the fruit mixture into a container and put it in the freezer, stirring it every 30-40 minutes.

...I added 1 more teaspoon of gelatin.
I correctly understood that it is possible to put this mixture into the freezer of the refrigerator after stirring ??
And what is jaundice - for dummies. For me, for example)) "Zhelfix 1: 1 (there is another 2: 1) is added when cooking any jam, and the consumption of sugar becomes half as much (for 1 kg of berries - 0.5 kg of sugar, Zhelfix - 1 In this case, the jam turns out to be rather thick, similar to confiture, there are more berries, and less syrup than in conventional jam cooking. And most importantly, a wonderful consistency and taste. " I don’t know if the source can be cited?



Sonadora
Aina, Astrologinathank you girls! Cook to your health!

Astrologina, Galina, congratulations on your purchase! Let the ice cream maker serve for a long time and please with delicious homemade ice cream!

Quote: Astrologina

I correctly understood that it is possible to put this mixture in the freezer of the refrigerator after stirring ??
Yes, I did that. I have an ice cream maker without a compressor, before making ice cream I need to cool the container containing special. liquid at a temperature of -18-24C degrees. I was afraid that the creamy ice cream, if cooked immediately after the currant ice cream, would not cool down properly, and I did not want to stretch the cooking process for two days either.

Zhelfix used 2: 1, but this is not necessary, I just like it better.
Aina
Quote: Astrologina

Noooo, this is different ... Plays a role, inside or above!
so you have to try it!
Astrologina
Quote: Sonadora

Aina, Astrologinathank you girls! Cook to your health!

Astrologina, Galina, congratulations on your purchase! Let the ice cream maker serve for a long time and please with delicious homemade ice cream!
Yes, I did that ...
Sonadora, can't you do all this without an ice cream maker? Stir - and in the freezer. And pull it out every 30 minutes. It's too early to congratulate me - I just ordered it while he arrives ...
natalia27
Marina, I really liked the recipe for this ice cream and since I bought an ice cream a few days ago, I want to try it out with this recipe, but the problem is in corn starch, or rather in its absence. Can you replace it with potato?
Aina
Quote: natalia27

Marina, I really liked the recipe for this ice cream and since I bought an ice cream a few days ago, I want to try it out with this recipe, but the problem is in corn starch, or rather in its absence. Can you replace it with potato?
I tried it - I didn't like it. Potato grains went, but corn is good: no taste, flowers and smell! Corn is on sale, look! I have D. Otkene (something like that)
natalia27
Thank you for your reply, I understood which company I would look for in our sales.
Aina
Quote: natalia27

Thank you for your reply, I understood which company I would look for in our sales.
It is possible and another, I just caught my eye, I did not immediately find it either
Astrologina
Quote: Aina

I tried it - I didn't like it. Potato grains went, but corn is good: no taste, flowers and smell! Corn is on sale, look! I have D. Otkene (something like that)
Under the microscope, corn starch has a completely different structure; it does not form large conglomerates like potato starch. He's small. But it is usually modified. Wheat and rice starch is even finer. And whether they are for sale is a question! And what is modified there and what is not, where it came from ...
By the way, what is the purpose of starch introduction? Maybe something else can be replaced? Gelatin? alginate?
Aina
Quote: Astrologina

alginate?
Who were you talking to now?
Gelatin?
I don't think it will turn out well, it may exfoliate or become crumbly gelatinous
the purpose of starch introduction - what?
Thickener. You can instead of eggs, or better "c". If, for example, the mixture is not very fatty and liquid, it is bad without starch, but with starch I like it more, fluffier, or something
Astrologina
Quote: Aina

Who were you talking to now?
I don’t think it’s going to work well, it can flake or become crumbly gelatinous: pardon: Thickener. You can instead of eggs, or better "c".If, for example, the mixture is not very fatty and liquid, it is bad without starch, but with starch I like it more, fluffier, or something
Alginate is a gelling agent from algae. I thought, you never know, it will do. Special thanks for the eggs. What a thickener. In general, we only dream of peace! I'm waiting for an ice cream maker
Astrologina
Here I found complete, as it seems to me, information about starch (and it is included in our ice cream). Read, it turns out, everything is not so scary: 🔗
Aina
Quote: Astrologina

Here I found complete, as it seems to me, information about starch (and it is included in our ice cream). Read, it turns out, everything is not so scary: 🔗
Check mark, if you don't mind, I will give a summary of this article (since it is very difficult for an unprepared person to read it, I mean myself, of course):
Especially for those readers who do not believe in well-known data on the safety of approved GMOs, confirmed by authoritative international organizations, it should be explained that even the most active opponents of genetically modified plants cannot find any arguments against the obvious fact: starch (as well as sugar and refined vegetable oils) obtained from GMOs cannot even pose a theoretical danger to consumers, since if they contain proteins and DNA, then only in trace amounts.

There is nothing "genetically modified" in starch itself, even if it is obtained from genetically modified raw materials, or in products containing starch. Thus, starch, modified or not, and regardless of its source, is guaranteed not to harm your health.

And since we have touched on the issue of the safety of genetically modified plants in general, it should be noted that they are so thoroughly tested at all stages of development and field testing that both these plants and any products obtained from them, even those containing transgenic DNA and proteins ( including soy protein in sausages), are no more dangerous than products from varieties bred by conventional breeding methods (9). Moreover, “conventional” and “ecological” products are often more dangerous to consumers than genetically modified ones (10).
So we live, eat and enjoy life!
Sonadora
Oh, how much you wrote here! I don’t know where to start!

Quote: Astrologina

Sonadora, can't you do all this without an ice cream maker? Stir - and in the freezer. And pull it out every 30 minutes. It's too early to congratulate me - I just ordered it while he arrives ...
Galina, the main thing is that it will come! Of course, you can do it without an ice cream maker, and you will have to knead, yes, every 30-40 minutes.

Quote: natalia27

but the problem is in cornstarch, or rather in its absence. Can you replace it with potato?
Natasha, Aina I wrote everything correctly, it is better not to replace it. Potato starch will give a gray color and an unpleasant smell, first to jelly, and then to ice cream. In fact, cornstarch is better for pastry purposes. It is useful not only for ice cream, but also for biscuits and custard. It is not a problem to buy it now, it is available in almost all stores and it is not at all necessary that it was Dr. Oetker, it could be Garnets or any other.

Quote: Astrologina

By the way, what is the purpose of starch introduction? Maybe something else can be replaced? Gelatin? alginate?
In order for the ice cream to be tender, and the crystals in it were the smallest, it is advisable to add there substances that slow down crystallization - thickeners - gelatin, starch, agar or egg yolks have this property.
For example, in the summer she often cooked Strawberry ice cream with condensed milk, there are no thickeners, it freezes well in an ice cream maker and just in the freezer, but it does not hold its shape at room temperature, it melts very quickly. And here Vanilla, thanks to the custard, that is, the yolks perfectly preserves it.
Astrologina
Quote: Sonadora

In order for the ice cream to be tender, and the crystals in it were the smallest, it is advisable to add there substances that slow down crystallization - thickeners - gelatin, starch, agar or egg yolks have this property.
For example, in the summer she often cooked Strawberry ice cream with condensed milk, there are no thickeners, it freezes well in an ice cream maker and just in the freezer, but it does not hold its shape at room temperature, it melts very quickly. And here Vanilla, thanks to the custard, that is, the yolks perfectly preserves it.
Whoa! Thank you very informative!
Aina
Quote: Sonadora

And here Vanilla, thanks to the custard, that is, the yolks perfectly preserves it.
I confirm! I did it on pure yolks (3 pcs per 500-600 ml of the mixture) without starch - it turned out great, but I brewed the yolks with the mixture
Dukhnich Nadezhda
Oh, my favorite ice cream, blackcurrant! Thank you Marina for a wonderful recipe! Even the mood improved. The picture, just like from childhood. I took it to the bookmarks, I will definitely do it. It remains only to buy black currants. I just, in our Five, saw a frozen one.
Astrologina
Quote: Dukhnich Nadezhda

Oh, my favorite ice cream, blackcurrant! Thank you Marina for a wonderful recipe! Even the mood improved. The picture, just like from childhood. I took it to the bookmarks, I will definitely do it. It remains only to buy black currants. I just, in our Five, saw a frozen one.
I was getting ready today, but I didn't get there. We also have frozen currants at the local supermarket. The drooling continues! While I endure.
mishonok
Girls, and I'll ask you if you need to stir every 30-40 minutes without an ice cream maker, so how many hours should you stir like that? How to determine that it is ready (that is, do not need to interfere) and where to store it in the refrigerator or leave it in the freezer?
Astrologina
Quote: mishonok

Girls, and I'll ask you if you need to stir every 30-40 minutes without an ice cream maker, so how many hours should you stir like that? How to determine that it is ready (that is, do not need to interfere) and where to store it in the refrigerator or leave it in the freezer?
In general, any ice cream melts in the refrigerator, it needs freezing.
Leonidovna
Well I said I will get it. , my scales are 10g. do not want to measure, measure with a 10gr Khlebopechkin spoon. corn starch.
Sonadora
Olga, 1.25 Art. l Khlebopechkinsky
Leonidovna
Sonadora, Thanks a glance at the time, are you also a night owl? I thought that one such person does not sleep at night, I can cook, I can measure someone, I can cut
irina23
Manechka, thank you very much for the recipe! : rose: True, there is no frozen currant, there is only jam. I took it to bookmarks, I'll try it with jam, like I'll buy cream.
Sonadora
Irina, I think it will be very tasty with currant jam.

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