Black Currant Ice-Cream Recipe

Black Currant Ice Cream is one of my favorite desserts. The kids in the family love it. The adults love it. The problem with black currant as a fruit it it rapidly decays as soon as you pluck it from the trees. The lifespan of the fruit before it starts going bad is less than 24 hours.

I guess that's why we have black currant as a flavor but rarely anyone would have seen it or consumed it as an actual fruit. But if you do get a chance to consume don't miss out ! It's yum and exotic !

Tips

I tend to freeze fruit pulp and store for future and off season use. So the fruit pulp pics are likely to be of frozen pulp.

Ingredients

1 Cup Black Currant Pulp | Falsa Fruit Pulp
• 1 can Condensed Milk
• 1 liter full cream Milk
• 2 tbsp White Corn Flour/Starch
• 1 tsp Vanilla Essence
• ¼ cup Shaved Chocolate

The Recipe

1. Use a filter to mash the black Currant and extract the pulp.
2. Take a small pan. Add a cup of milk and corn flour, mix it well and cook it till boiling point on medium flame, then keep aside to cool down.
3. Boil the rest of the milk on low and keep stirring. Let it boil untill 85% of the water has evaporated leaving mostly the cream. Let it cool to room temperature.
4. Add condensed milk, vanilla extract, the corn-milk mixture to the boiled milk. Mix well.
5. Add the Black Currant | Flasa Paste to the mixture. Mix well.
6. Pour everything into a plastic container, cover the lid and place inside freezer for 2-3 hours.
7. Take it out and add the chocolate shavings and bits into the cream and mix well.
8. After 2-3 hours remove it from freezer, let it be little bit soft melted, then mix it again using hand mixer of wire whisk. Add shaved Chocolate and mix it well.
9. Place it in the freezer in a food grade plastic container in the freezer and leave over night.
10. Serve Frozen !

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The recipe with pictures

1. Use a filter to mash the black Currant and extract the pulp.

1. Take a small pan. Add a cup of milk and corn flour, mix it well and cook it till boiling point on medium flame, then keep aside to cool down.
2. Boil the rest of the milk on low and keep stirring. Let it boil untill 85% of the water has evaporated leaving mostly the cream. Let it cool to room temperature.
3. Add condensed milk, vanilla extract, the corn-milk mixture to the boiled milk. Mix well.

1. Add the Black Currant | Flasa Paste to the mixture. Mix well.

1. Pour everything into a plastic container, cover the lid and place inside freezer for 2-3 hours.
2. Take it out and add the chocolate shavings and bits into the cream and mix well.
3. After 2-3 hours remove it from freezer, let it be little bit soft melted, then mix it again using hand mixer of wire whisk. Add shaved Chocolate and mix it well.
4. Place it in the freezer in a food grade plastic container in the freezer and leave over night.
5. Serve Frozen !

There! Your professional grade Black Currant ice cream is ready to be enjoyed. When i first made this it was as if i was having it in a coffee shop instead of a homemade recipe. A great recipe to surprise your young ones in the family. Makes for an exotic dessert in case guests are over.

If you have any questions on Black Currant Ice Cream do reach out via the comments section. I will try my best to share.

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Cher!