Black Currant Ice-cream


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You must have always relished this ice-cream at parlors. Now it's time to try its low cal version in your kitchen and enjoy it.

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Preparation Time: 
Cooking Time: 
Serves 4.
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2 cups low fat milk
1 1/2 cups black currants
1 tbsp skimmed milk powder
2 tsp cornflour dissolved in 2 tsp cold low fat milk
1 tsp lemon juice
2 tsp low fat cream
2 tbsp sugar substitute

  1. Blend the black currants with ½ cup water in a mixer to a coarse paste. Keep aside.
  2. Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl. Keep aside.
  3. Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously.
  4. Simmer till the milk thickens and keep aside to cool.
  5. To the cooled mixture add the black currant purée, lemon juice, cream and sugar substitute and mix well.
  6. Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours.
  7. Once the mixture has set, remove from the freezer and blend in a mixer till it is smooth.
  8. Pour the mixture into the same vessel, cover and place it in the freezer again till it sets.
  9. Just before serving, place the scoops of ice-cream in 4 individual bowls and serve immediately.
Nutrient values per serving
223 cal.0.3 gm.
RECIPE SOURCE : Low Calorie SweetsBuy this cookbook
1 review received for Black Currant Ice-cream
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The most Helpful Critical review

 Reviewed By
Eat to liveNovember 06, 2011

Did not turn out good. Was nothing like what is available at the icecream parlor.

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Helpful reviews for this recipe
Reviewed November 06, 2011by Eat to live

Did not turn out good. Was nothing like what is available at the icecream parlor.

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