Black Currant Yogurt Ice Cream
Indulge in the vibrant, tangy-sweet delight of Black Currant Yogurt Ice Cream, a creamy frozen treat that marries the tartness of fresh black currants with the smooth richness of yogurt and heavy cream. Highlighted by a touch of vanilla and a drizzle of honey, this homemade ice cream boasts a perfectly balanced flavor profile and an irresistibly luscious texture. Whether you use an ice cream maker or a simple freezer-friendly method, this recipe is surprisingly easy to prepare and delivers a refreshing dessert that’s sure to impress. Packed with natural fruit goodness, this colorful creation is perfect for summer gatherings or as a sophisticated finish to any meal.
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Recipe Information
Ingredients
- 250 grams Black currants
- 150 grams Granulated sugar
- 50 milliliters Water
- 500 grams Plain whole-milk yogurt
- 250 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
Instructions
Rinse the black currants thoroughly under cold water and remove any stems or leaves.
In a medium saucepan, combine the black currants, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the currants begin to break down and release their juices, about 5-7 minutes.
Using a blender or an immersion blender, puree the cooked black currants until smooth. Optionally, pass the puree through a fine mesh sieve to remove seeds for a smoother texture. Let the puree cool to room temperature.
In a large mixing bowl, combine the yogurt, heavy cream, vanilla extract, and honey. Whisk until the mixture is smooth.
Once the black currant puree has cooled, add it to the yogurt mixture and gently fold until fully incorporated.
If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions (typically 20-25 minutes).
If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Freeze for 30 minutes, then stir vigorously with a fork or whisk to break up ice crystals. Repeat this stirring process every 30 minutes for 2-3 hours, or until the mixture has firmed up to your desired consistency.
Once churned or frozen, transfer the ice cream to an airtight container and freeze for an additional 2-3 hours to set completely.
Serve scoops of black currant yogurt ice cream immediately and enjoy!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 208.2 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 747 mg | 57% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
