Homemade ice cream with natural berries and fruits is a great dessert. You can make a cold treat with cream, yogurt, or meringue, and use fresh, canned, or frozen fruit. No special devices are needed - for homemade ice cream you only need a refrigerator and a mixer.
Homemade ice cream with black currant
This dessert has a recognizable aroma, bright sour taste and beautiful burgundy color.
For the fruit base you will need:
- 450 fresh black currants;
- 100 g of sugar.
For ice cream:
- 115 g of sugar;
- 3 eggs;
- 150 ml of heavy cream.
Fresh currants can be replaced with frozen ones.
Place the pre-washed and dried black currants and sugar in a saucepan. Put it on low heat and cook until the berries are tender. Cool the mixture, beat it in a mixer, and then rub through a sieve so that no grains remain.
Mix 115 g of sugar and 150 ml of water in a saucepan, put on fire and bring to a boil. Boil the syrup until it is sticky enough. Check readiness with two plugs. Correctly boiled syrup should stretch when they are pushed apart, forming a thread.
Break the eggs into a large bowl and place in a water bath. Use a hand mixer to beat the eggs into a thick foam, then add the mixture in portions to the sugar syrup. Pour the mixture back into the bowl and continue beating until thick and glossy. Remove the bowl from the bath, place it in a pot of cold water and beat until the sugar and egg mixture cools.
Whip the cream in a separate container. Add them in portions to the egg mixture, stirring gently from top to bottom. Add blackcurrant puree, stir again. Pour the mixture into a container and place in the freezer for 6 hours.
If you want to make curly ice cream, freeze it in metal or plastic baking tins.
Apricot ice cream
Try another version of homemade popsicles. It is made on the basis of meringues, this process is much less laborious. This recipe can also be used to make ice cream from strawberries, blueberries, raspberries or gooseberries.
You will need:
- 225 g of ripe apricots;
- 225 g of sugar;
- 4 egg whites;
- 300 ml of heavy cream.
Remove the pits from the apricots, rub the fruits through a sieve. Pour 150 ml of water into a saucepan, add sugar, bring to a boil and cook until a drop of syrup dipped on a saucer rolls into a soft ball with your fingers. Whisk the egg whites in a large bowl and then add the sugar syrup to the mixture while whisking. You should have a dense, glossy mass.
Whisk the cream lightly and add portionwise into the protein mixture. Then add the apricot puree, stir, put the ice cream in a container and place in the freezer for 4 hours.
