Cassis ice cream: a milk ice cream with currant

A scoop of dark purple cassis ice cream in a wooden horn.
A scoop of dark purple cassis ice cream in a wooden horn.

Cassis is the French name for the black currant. This recipe makes a dark purple creamy milk ice cream.

If you don't like black currants, you should still give this ice cream a chance. Alternatively you can also red currants be used.

Ingredients cassis ice cream

For 4 portions

  • 1000 g currants (black or red)
  • 300 g milk
  • 300 g cream
  • 120 g sugar
  • 80 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 mixture through a normal sieve or Strainer* delete.
  • Put all the ingredients except the currant puree and lemon juice in a saucepan and heat until the sugar is dissolved.
  • Let the milk-cream mixture cool in the refrigerator.
  • Now add the currant puree and optionally the lemon juice and mix well. If you add these ingredients to the ice cream before heating, the milk may curdle and flocculate.

The ice cream machine prepare and pre-cool for a few minutes depending on the model. Switch on the stirrer and add the ice cream mass (duration approx. 30 minutes).

Alternatively in Freezer freeze and mix well every 30 minutes with a hand mixer (total time about 4 hours). Unfortunately, the cassis ice cream will not be as creamy when made this way as it would be in an ice cream maker.

If your freezer is very cold, the ice cream will become somewhat hard over time during storage. Then let it thaw in the refrigerator for about 20 minutes before eating.

Interesting facts about currants

This recipe uses blackcurrants, which are particularly rich in vitamin C
This recipe uses blackcurrants, which are particularly rich in vitamin C
  • Black currants are especially rich in vitamin C (150 mg per 100 g of fruit). In this ice cream remains due to the stirring in of the unheated fruit purees into the cold cream-milk mixture get the full charge of vitamin C.
  • Picking currants yourself not fun, but guaranteed the best and freshest fruit. As a rule, you can also get currants where to pick raspberries and blueberries.
Red currants can be used as an alternative.
Red currants can be used as an alternative.
  • The Harvest time is between June and July. But you can also freeze the fruit very well.
  • Since the currants for this cassis ice cream are processed raw, you should only use fully ripe fruits use, as they are particularly sweet. Ripeness is noticed by the fact that the berries are very easily detached from the stalk.

If her fruity Milk ice cream you like, I can also show you my creamy raspberry ice cream, Passion fruit ice cream with tonka bean and my Lightning recipe for cherry ice cream recommend.

If you want to put together a sundae, the currant ice cream goes great with a Vanilla Ice Cream, Bee sting ice cream or Frozen yoghurt ice cream.


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