Black Currant Ice-cream
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 22343 times
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.
- Blend the black currants with ½ cup water in a mixer to a coarse paste. Keep aside.
- Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl. Keep aside.
- Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously.
- Simmer till the milk thickens and keep aside to cool.
- To the cooled mixture add the black currant purée, lemon juice, cream and sugar substitute and mix well.
- Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours.
- Once the mixture has set, remove from the freezer and blend in a mixer till it is smooth.
- Pour the mixture into the same vessel, cover and place it in the freezer again till it sets.
- Just before serving, place the scoops of ice-cream in 4 individual bowls and serve immediately.
Nutrient values per serving
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