Blackcurrant ice cream

Description

For this recipe, you can take any berries or even a mixture, it will only taste better. It is especially convenient to use frozen berries for it. In addition to being light and refreshing, I liked the fact that this ice cream doesn't freeze to stone, but remains quite "soft". Not to mention how photogenic it is.

Cooking

Step 1

Bring milk to a boil with a pinch of salt. While the milk is on the stove, beat the yolks with the sugar.

Step 2

Continuing to beat, pour hot milk into the mixer bowl in a thin stream.

Step 3

Place the mixer bowl over a pot of boiling water. Heat the mass in a water bath, stirring constantly, until it thickens slightly. Do not boil under any circumstances. The mixture should remain smooth, airy and should eventually wrap around the back of the spoon.

Step 4

Remove the mixture from heat and strain through a strainer into the chilled cream. Mix well, cover with cling film and refrigerate until completely cool. Can be left overnight.

Step 5

Prepare fruit puree. Puree the berries with a blender and strain through a strainer.

Step 6

Cool the puree, stir into the creamy-milk-egg mixture.

Step 7

Place the mixture in an ice cream maker and cook according to the instructions. After cooking, transfer to a container and put in the freezer for two hours.

Step 8

If there is no ice cream maker, then place the ice cream in the freezer and mix very thoroughly with a whisk or even better with an immersion blender about every half hour. This procedure must be repeated 2-3 times, then the ice cream will be smooth.