Cassis is the French name for the black currant. This recipe produces a dark purple creamy milk ice cream. If you don't like blackcurrants, you should still give this ice cream a chance. Alternatively, red currants can be used.
Ingredients Cassis ice cream
For 2 portions
500 g currants (black or red)
150 g milk
150 g cream
60 g sugar
40 g dextrose
Lemon juice (approx. 1 tablespoon) optional
1 pinch of salt
Preparation Cassis ice cream
- Remove the stems from the currants, wash well and puree. Do not mix for too long, so that not too many bitter substances from the seeds are transferred into the puree.
- If you do not like seeds, you should pass the fruit mass through a sieve.
- Place all ingredients except the currant puree and lemon juice in a pot and heat until the sugar is dissolved.
- Let the milk-cream mixture cool down for about 30 minutes.
- Now add the red currant puree and optionally the lemon juice and mix well. If you put these ingredients into the ice cream mixture before heating it up, it can happen that the milk curdles and flocculates.
Then pour the mixture into the ice cream machine. Alternatively in the Freezer compartment freeze and mix well every 30 minutes with a hand mixer (duration approx. 4 hours). In the latter case, the ice cream can be put into the blender again briefly before serving.
If the ice cream has been in the freezer for a longer time, it will become very hard. Then you should let it thaw in the fridge for about 30 minutes before serving.
Interesting facts about currants
Black currants are particularly rich in vitamin C (150 mg per 100 g of fruit). The full charge of vitamin C is retained in this ice cream by stirring the non-heated fruit puree into the cold cream-milk mixture.
Picking currants yourself is no fun, but it guarantees the best and freshest fruit. Usually you can get currants where there are raspberries and blueberries to pick.
The harvest time is between June and July. But you can also freeze the fruits very well.
As the currants for this cassis ice cream are processed raw, only fully ripe fruits should be used, as they are particularly sweet. You can tell when they are ripe by the fact that the berries come off the stalk very easily.