Cheese ice cream with raspberries and currants

Name: Cheese ice cream with raspberries and currants - Atena E.
Ingredients: 350 g blackcurrants; 350 g raspberries; 2 eggs; 120 g powdered sugar; 4 tablespoons lemon juice; zest of 1 lemon; 500 g cow cheese; 150 ml whipped cream.

Dessert - Cheese ice cream with raspberries and currants by Atena E. - Recipia

Cheese ice cream with raspberries and currants - a quick, simple, and delicious dessert Preparation time: 15 minutes Freezing time: 2 hours Total: 2 hours and 15 minutes Servings: 6 This cheese ice cream recipe with raspberries and currants is perfect for hot summer days, bringing a touch of coolness and a fresh taste. Combining berries with cottage cheese, we achieve a creamy and tasty dessert that will surely impress any guest. Ingredients: - 350 g currants (about 2 cups) - 350 g raspberries (about 2 cups) - 2 eggs - 120 g powdered sugar (about ½ cup) - 4 tablespoons fresh lemon juice (about 60 ml) - Zest of 1 lemon - 500 g cottage cheese (preferably low-fat) - 150 ml whipped cream (about 2/3 cup) Step-by-step instructions: 1. Preparing the fruits: Start by washing the currants and raspberries well under cold running water. Let them drain in a sieve or on a paper towel. It is essential that the fruits are well dried to achieve a perfect texture in the ice cream. 2. Reserve for decoration: Set aside 100 g of raspberries and 100 g of currants for the final decoration of the ice cream. These fresh fruits will add not only an attractive appearance but also an extra flavor. 3. Mash the fruits: In a bowl, add the remaining currants and raspberries (250 g of each) and mash them with a fork or a blender to obtain a puree. If you desire a finer texture, you can use a hand blender, but do not overmix. 4. Preparing the cream: In another bowl, beat the egg yolks with the powdered sugar and lemon juice until the mixture becomes pale and fluffy. This is an important technique, as the incorporated air will help achieve a fluffier ice cream. 5. Combining the ingredients: Add the fruit puree over the egg yolk cream, along with the lemon zest and crumbled cottage cheese. Mix well until all ingredients are completely homogeneous. 6. Incorporate the egg whites and whipped cream: Beat the egg whites until stiff peaks form and gently fold them into the previous mixture using a spatula. Then, add the whipped cream and mix gently to maintain the air in the mixture. 7. Freezing: Pour the mixture into a metal container, as this will help achieve even freezing. Place the container in the freezer and stir vigorously every 15-20 minutes to prevent ice crystals from forming. Continue this process for about 2 hours until the ice cream reaches a creamy consistency. 8. Serving: Once the ice cream is fully frozen, remove it from the freezer and let it sit for a few minutes at room temperature to soften slightly. Serve the ice cream in bowls or plates, decorated with the reserved fresh fruits and, optionally, with cookies or ladyfingers on the side for a crunchy contrast. Variation suggestions: - Substitute raspberries with blackberries or other berries like strawberries or blueberries for different flavors. - For an even more intense taste, you can add a little vanilla or almond extract to the cheese mixture. This cheese ice cream with raspberries and currants is not just a dessert but a culinary experience that combines the freshness of the fruits with the creaminess of the cheese. Whether you serve it at a party or simply to indulge yourself, this simple recipe will surely become one of your favorites.

Cheese ice cream with raspberries and currants

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