Black currant icecream

                                                         BLACK CURRANT ICE CREAM

INGREDIENTS

• Heavy whip cream / fresh cream – 1 cup [tropolite or richs chilled ]
• Condensed milk – ½ cup or as per taste
• Black currant essence – 1 tsp
• Milk – 1 ¼  cup [chilled ]
• Red food colour – few drops + blue / violet food colour – few drops
• Black currant berries fresh or dry – ¼ cupor more [if dry soak in warm water for sometime , so that it puffs up ]
• Fresh cream – 1 tbsp to enhance the texture [ amul ]

PREPARATION

1. Chill the beater blades and mixing bowl for sometime .
2. All the ingredients must be chilled .

METHOD

Take the chilled cream in a bowl .

Beat the cream till soft peaks are formed and the quantity doubles. [ 3 to 4 minutes ]

Don’t over beat.

Add chilled ,milk + condensed milk + fresh cream and again beat for a minute.

**** HERE – Your base for the icecream is ready ,after this you can add any flavors / juice / pulp / syrup / squash  for different types of ice creams.

Add the red +  blue food colour + essence and beat for few seconds ,so that all ingredients blend together .

Pour it in a freezer safe container and sprinkle the berries evenly .

Freeze it for more than 6 – 8 hours or overnight.

Once frozen, scoop and serve in a bowl or cone.

*****I  did not have black currant berries ,so used dry blue berries. If using dried berries , soak in warm water for sometime ,so that it puffs up .

Also add the berries in the end after pouring the mixture .I added before and all the berries settled at the bottom .

I did not get purple food colour so used red and blue .

NOTES

1. If you don’t have a beater use a mixie , time required will be less. Quantity will be less compared to beater .
2. Instead of black currant essence  and colour ,you can use black currant syrup as required .
3. Some have tried using amul fresh cream instead of whip cream – I have not tried.
4. ****Once the base for the icecream is ready , you can add any flavors / juice / pulp for different types of ice creams – for 1 cup cream you have to add either one cup  of any  juice or pulp or milk . Instead of fresh fruit juice you can use canned juice.
5. There is no chance of ice crystals to form in this recipe.
6. Instead of condensed milk we can use half or  ½ cup  or as per taste powdered sugar.
7. Quantity of condensed milk or sugar depends on the sweetness of the juice and your taste.
8. Also check whether the whip cream is sweet . Some whip creams have sugar . I have used RICHS GOLD brand .
9. You can also use amul whip cream / tropolite.
10. Don’t over beat the cream else it will crack .
11. You can chill the beater’s blade and mixing bowl for sometime.
12. All the ingredients have to be chilled.

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