Blackcurrant and strawberry ice cream

Name: Blackcurrant and strawberry ice cream
Ingredients: 300 g frozen strawberries; 200 ml cream; 2 tablespoons honey; 400 g frozen blackcurrants; 300 ml cream; 4 tablespoons honey

Cook and smile - Blackcurrant and strawberry ice cream by Ica K. - Recipia

Blackcurrant and strawberry ice cream is made by blending frozen fruit, cream and honey, then left in the freezer for two hours. I check that the blackcurrants are still firm, without much ice clinging to them; I like to leave them tart, because their flavor cuts through the sweetness of the honey, and the cream firms up until it scoops easily. Prep: 10 minutes. Cook: 0 minutes. Rest: 2 hours. Total time: 2 hours and 10 minutes. Servings: 8. Approximately 280 kcal and 3 g protein per serving.

Ingredients

For the strawberry ice cream

300 g frozen strawberries
200 ml cream
2 tablespoons honey

For the blackcurrant ice cream

400 g frozen blackcurrants
300 ml cream
4 tablespoons honey

Preparation

1. Put 300 g frozen strawberries, 200 ml cream and 2 tablespoons honey in a food processor. Blend until the fruit is chopped and the mixture turns creamy, then pour it into a container and leave it in the freezer for 2 hours. 2. Blend 400 g frozen blackcurrants with 300 ml cream and 4 tablespoons honey in a food processor, until the fruit is chopped. Put the mixture in another container and leave it in the freezer for 2 hours.

Notes

Blackcurrants have thicker skins than strawberries, so little pieces may remain in the cream; blend a little longer if you want it smooth. Large strawberries can stick together when frozen, so shake them apart before putting them in the food processor. If the fruit has softened, let it firm up again in the freezer before blending. I don't rush blending the blackcurrants, because their skins need a little longer in the food processor. When freshly blended, the mixture is like a thick smoothie. You can add more honey if you want sweeter ice cream; start with another tablespoon and taste before putting it in the freezer. Cream is a dairy product, so this dessert contains dairy. Serve a scoop with a plain biscuit. Keep the containers covered in the freezer; if the ice cream has become too hard, leave it on the counter for 5 minutes before serving.