LEMON ICE CREAM WITH BLACK-CURRANT SAUCE
Categories Milk/Cream Ice Cream Machine Citrus Egg Dessert Freeze/Chill Frozen Dessert Currant Lemon Summer Jam or Jelly Simmer Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 13
Steps:
- Make ice cream:
- Bring cream, milk, sugar, zest, and salt just to a boil in a 2-quart heavy saucepan, stirring occasionally. Lightly beat yolks in a large bowl, then add hot sweetened cream in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until a candy or instant-read thermometer registers 170°F and custard coats back of spoon, about 10 minutes. Pour through a sieve into a clean bowl, then stir in juice. Cool custard, stirring occasionally, then chill until cold.
- Freeze custard in ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
- Make sauce:
- Blend together preserves and lemon juice in a food processor until smooth. Strain sauce and/or thin with water if desired.
- Serve ice cream with black-currant sauce.
FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE
Categories Milk/Cream Mixer Dessert Freeze/Chill Mother's Day Blackberry Lemon Spring Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
- Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
- Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.
SUPER LEMON ICE CREAM
Tart and tangy ice cream that is very refreshing in the summer!
Provided by AOSWALT
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 12h45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
- Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
- Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 27 g, Cholesterol 176.6 mg, Fat 22.6 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 13.5 g, Sodium 32.3 mg, Sugar 23.1 g
BLACK CURRANT ICE CREAM (NO-CHURN)
Incredible black currant ice cream. Easy-to-make, no-churn ice cream, rich, creamy, and full of flavor, this is my favorite summer dessert!
Provided by Adina
Categories Desserts
Time 8h10m
Number Of Ingredients 5
Steps:
- Prepare berries: Rinse the berries under cold running water, drain well in a sieve. Remove the stems. Weigh the needed berries after you've removed the stems.
- Cook: Place in a small saucepan. Add lemon juice and cordial. Bring to a gentle boil and simmer until the berries pop and the mixture thickens slightly, about 3-4 minutes. Set aside and let cool completely. When cool, blend with a hand-held blender or in a blender. Set aside.
- Mix: Beat the cream until soft peaks form. Set aside. Mix the sweetened condensed milk with the black currant puree. Carefully fold in the whipped cream.
- Freeze: Line the bottom and the walls of a small loaf tin with cling film/plastic wrap. Pour the mixture into the container. Cover with another piece of plastic wrap directly over the surface. Freeze for at least 8 hours or until solid.
- Serve: Remove from the freezer for about 10 minutes before scooping to allow it to soften slightly. Serve in ice cream cones or small bowls.
Nutrition Facts : ServingSize 2 balls, Calories 192 kcal, Carbohydrate 12 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 50 mg, Sodium 21 mg, Sugar 5 g, UnsaturatedFat 5 g
BLACK CURRANT ICE CREAM
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
- Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.
LEMON SHERBET WITH RASPBERRY-CURRANT SAUCE FOR 2
Make and share this Lemon Sherbet With Raspberry-Currant Sauce for 2 recipe from Food.com.
Provided by jrthrmn
Categories Frozen Desserts
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat raspberries (with syrup) and currant jelly to boiling, stirring frequently.
- Mix cornstarch and water until smooth.
- Stir into raspberry-currant mixture.
- Cook, stirring ocnstantly, until mixture thickens and boils.
- Boil and stir 1 minute. Cool, and if desired, strain.
- Scoop sherbet into dessert dishes and pour sauce on top.
- Sauce is also good on ice cream or custard.
Nutrition Facts : Calories 483.9, Fat 1.7, SaturatedFat 0.9, Sodium 61, Carbohydrate 120.2, Fiber 9.6, Sugar 91.9, Protein 1.9
OLD FASHIONED BLACK CURRANT LEMONADE
Here is a very old recipe for Black Currant lemonade. This is sooo good. I hope that you will enjoy this wonderful drink.
Provided by Baby Kato
Categories Beverages
Time 35m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 4
Steps:
- (Boil the water and currants without the sugar until the fruit are soft. Sugar added too soon makes the currants tough, and they will not release their flavour.).
- Cover the currants with 1 cup of water and boil until the fruit is soft.
- Strain the mixture, keeping only the juice.
- Add 1 cup of sugar to the juice and reheat.
- Once the sugar has dissolved and the mixture has thickened a little pour the black currant syrup into a jar and seal, allow to cool, then place in refrigerator until ready to use.
- When ready to serve, add ice cubes and the squeezed lemon halve to the chilled glass.
- For one serving of lemonade use equal parts syrup and equal parts cold water with juice from a half a lemon.
Nutrition Facts : Calories 486.5, Fat 2, SaturatedFat 0.2, Sodium 11.8, Carbohydrate 124.7, Fiber 2.5, Sugar 50, Protein 6.9
BLACK CUMBERLAND SAUCE
My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
- Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
- Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
- Bring sauce to a boil; remove from heat.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g
BLACKCURRANT NO-CHURN ICE CREAM
Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding
Provided by Clare Knivett
Categories Dessert
Time 40m
Yield Makes 1.5 litres
Number Of Ingredients 4
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.
Nutrition Facts : Calories 175 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
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