Currant yogurt ice cream
Whoa! Sweet and sour currant yogurt ice cream. In summer, there is hardly anything more refreshing.
The great thing about our basic recipe: you simply decide for yourself whether rather sweet or sour …
And of course, other fruits such as raspberries, strawberries or black currants can be used.
Preparation time
45 min.
Cooling time
20 min
Servings
for 2 persons
My little beloved ice cream maker
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Ingredients
- 300 g fresh red currants
(or 150 ml fruit syrup) - 200 g Greek yogurt
- 25 g glucose syrup
- Powdered sugar to taste
Preparation
Currant syrup
Wash and destem currants (for instructions, see also here).
Puree and sieve so that the peel and seeds are no longer present.
Sweeten to taste – with the amount of powdered sugar you determine whether your currant yogurt ice cream goes more into the sweet or sour …
Or – if it’s too hot and you don’t really feel like struggling – the easy option:
Instead of currants, just buy currant juice. Let this simmer until it is reduced to syrup.
Currant yogurt ice cream
Mix yogurt with glucose syrup and half of the currant syrup and whisk vigorously once (oh, I’m happy about my food processor again 🙂 ).
If you did not get glucose syrup, you can use regular sugar: Heat it with some yogurt until it dissolves: We do not want crystals in the ice cream.
However, glucose syrup has the advantage that it does not crystallize during freezing, making the ice cream much creamier.
Let rest in the refrigerator for at least half an hour.
Approx. 20 min. into the ice cream maker (length may vary depending on the ice cream maker).
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Gently fold in the rest of the currant syrup (it should pour streaks) or simply pour over ice.
Slowly melt on the tongue!
