Black Currant Ice-cream
by Tarla Dalal
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.
Black Currant Ice-cream recipe - How to make Black Currant Ice-cream
Preparation Time: Cooking Time: Total Time:
Serves 4.
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
Method
- Main Procedure
- 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
| Energy | 58 cal |
| Protein | 3.9 g |
| Carbohydrates | 9.8 g |
| Fiber | 0.3 g |
| Fat | 0.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 260.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1 mg |
| Folic Acid | 6 mcg |
| Calcium | 160.1 mg |
| Iron | 0.2 mg |
| Magnesium | 20.2 mg |
| Phosphorus | 32.1 mg |
| Sodium | 51.8 mg |
| Potassium | 14.7 mg |
| Zinc | 0 mg |
Outbrain
Did not turn out good. Was nothing like what is available at the icecream parlor.