Black Currant Ice-cream

by Tarla Dalal

add to my cookbook add to shopping list

3/5 stars 50% LIKED IT 2 REVIEWS 1 GOOD - 1 BAD

Added to 20 cookbooks This recipe has been viewed 54322 times

You must have always relished this ice-cream at parlors. Now it's time to try its low cal version in your kitchen and enjoy it.

Add your private note

Black Currant Ice-cream recipe - How to make Black Currant Ice-cream

Indian Ice Creams Indian Freezer

Preparation Time: 10 mins. Cooking Time: 10 mins. Total Time: 20 mins 4Serves 4.
Show me for servings

Ingredients

2 cups low fat milk
1 1/2 cups black currants
1 tbsp skimmed milk powder
2 tsp cornflour dissolved in 2 tsp cold low fat milk
1 tsp lemon juice
2 tsp low fat cream
2 tbsp sugar substitute

Method

Blend the black currants with ½ cup water in a mixer to a coarse paste. Keep aside.
Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl. Keep aside.
Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously.
Simmer till the milk thickens and keep aside to cool.
To the cooled mixture add the black currant purée, lemon juice, cream and sugar substitute and mix well.
Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours.
Once the mixture has set, remove from the freezer and blend in a mixer till it is smooth.
Pour the mixture into the same vessel, cover and place it in the freezer again till it sets.
Just before serving, place the scoops of ice-cream in 4 individual bowls and serve immediately.