Black Currant Ice Cream

Making ice cream is really quite simple — you just need to prepare a berry purée, cook a milk pudding base, and whip the heavy cream. Mix everything together, freeze, and you're done! It turns out so much better than any store-bought ice cream, and everything is completely natural. Blend the black currants in a food processor. I used fresh currants, but frozen work just as well (pour boiling water from a kettle over them first for a quick thaw).

Press the currants through a fine-mesh strainer to remove the seeds (don't skip this step — the ice cream will taste much better without them).

Place the sugar and vanilla sugar in a small saucepan, pour in 150 ml of milk, and bring to a boil. Dissolve the starch in 50 ml of milk in a cup and stir thoroughly. Pour the dissolved starch into the boiling milk in a steady stream, stirring constantly, and cook until the mixture reaches the consistency of a thin pudding. Let it cool completely (it's even better to refrigerate it).

Whip the heavy cream with a mixer to soft peaks.

Add the milk pudding base and the berry purée.

Gently fold together with a spatula until fully combined. The result is a thick, soft cream — and already incredibly delicious.

Place in the freezer for 3–5 hours. During that time, blend the mixture 2–3 times with an immersion blender, or at least stir it well with a spatula — this is what gives the ice cream its smooth consistency.

Once the ice cream reaches the soft-serve stage, transfer it to a container with a lid and store in the freezer.

You can also pour some of the mixture into ice cream molds if you have them. This is what they'll look like.

Or serve in a dessert bowl (take the container out of the freezer 5–7 minutes before serving) and garnish with currants. This black currant ice cream has a refreshing berry-cream flavor, a delicate soft texture, and a wonderful fresh berry aroma!