Black Currant Ice Cream Recipe
Ingredients
| Black grapes | 250 Gram | |
| Sugar | 6 Tablespoon | |
| 1 tsp gelatine soaked in 2 tbsp water | ||
| Cream fresh | 500 Gram | |
| Powdered sugar | 12 Tablespoon | |
| 2 tbsp black raisins soaked in 1 tbsp rum or brandy | ||
Directions
Cook grapes with 4 tbsp water and 6 tbsp sugar over low heat, for about 10 minutes till the grapes turn to a bright coloured pulp.
When fully softened, remove from the heat and allow it to cool.
Blend to a pulp.
Put the gelatine soaked in water over low heat.
Stir till it dissolves.
Remove from fire and add to the grape pulp.
Keep aside.
Beat the cream with powdered sugar until it turns thick.
Add the cream to the grapes and beat well.
Add raisins along with the rum.
Pour into an ice cream box.
Cover with cling wrap and then the lid.
Freeze overnight or till firm.
When fully softened, remove from the heat and allow it to cool.
Blend to a pulp.
Put the gelatine soaked in water over low heat.
Stir till it dissolves.
Remove from fire and add to the grape pulp.
Keep aside.
Beat the cream with powdered sugar until it turns thick.
Add the cream to the grapes and beat well.
Add raisins along with the rum.
Pour into an ice cream box.
Cover with cling wrap and then the lid.
Freeze overnight or till firm.
Chef
