Black Currant Yogurt Ice Cream Recipes

Steps:

• Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour.
• Put the black-currants in a saucepan with the orange juice and sugar.
• Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes).
• Remove from the heat and let the fruit steep for 30 minutes.
• Strain and allow to cool completely.
• Stir the fruit into the yogurt.
• Freeze for an hour.
• Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.

Steps:

• Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
• Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
• Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.