Recipe: Easy currant ice cream

An easy and refreshing currant ice cream is made without an ice cream maker – a perfect combination of rich cream and tangy Bonne Currant purée. Finish the treat with homemade currant syrup and enjoy the freshest tastes of summer all year round!

Ingredients

4 dl whipping or heavy cream
1 can sweetened condensed milk
2.5 dl Bonne currant purée
1 dl glucose syrup

Instructions

Whip the cream. Add the sweetened condensed milk and glucose syrup and mix until smooth. Finally add the currant purée to the ice cream mixture. Pour the ice cream into a lidded container and transfer to the freezer to set. It is recommended to stir the ice cream vigorously several times during the next 3–4 hours to prevent large ice crystals from forming during freezing. The ice cream is ready after at least 5–6 hours of freezing, or you can freeze it until the next day before serving. Take the ice cream to room temperature 10–20 minutes before serving so it can soften slightly.

Currant syrup

2 dl Bonne currant purée
1 dl glucose syrup
1 dl sugar
0.25 dl water

Place all ingredients in a saucepan. Boil the syrup for 10–15 minutes until it has thickened sufficiently. The syrup will thicken further as it cools. Serve the fresh syrup together with the currant ice cream. The syrup keeps in the refrigerator in a sealed container for several weeks.