Blackcurrant Ice Cream [Version-2]

 

 

Why would you like this? Here’s the answer- just 2 ingredients and about 15 minutes of work. Then let the freezer do its job for 4 hours and you got your creamy, yummy ice cream ready.

Plus no cooking or the need for any fancy equipment. Okay now that I have got your attention let’s move on to the recipe.

 


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Blackcurrant Ice Cream [Version-2]
No churn , super quick , two ingredient black currant ice-cream!
Course dessert
Prep Time 15 minutes
Passive Time 240 minutes
Servings
Ingredients
Course dessert
Prep Time 15 minutes
Passive Time 240 minutes
Servings
Ingredients
Instructions
  1. Tip both the ingredients in a large deep bowl and whisk/beat well using an electric hand mixer or manually with a balloon whisk. Do this till the mixture gains volume and appears creamy . [It takes roughly about 15 minutes]
  2. Pour into an ice cream tray. Cover and seal with aluminium foil.
  3. Freeze for 4 -5 hours and serve.
Recipe Notes
  • I did not add any extra sugar. The blackcurrant crush took care of the sweetness, colour and flavour. I used Mala's blackcurrant crush.
  • The dairy whipping cream has more fat content than regular fresh cream. I found that it gave a creamier result with lesser effort. [I used Amul's whipping cream]
  • Using an electric hand mixer with a whisk attachment makes the work easier and gives a better result.
  • Chilling the whipping cream and the crush makes the whipping process faster. [Using a ice bath is a good idea too]
  • You can try various ice cream flavours using the same recipe and different fruit crushes.
  • I usually beat the ice cream mix a couple of times with a gap of 1 hour in between freezing, before setting the ice cream finally for a couple of hours. The good news is, I never did that here and the result is still fabulous. Try it and do let me know.
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