Raspberry and Red Currant Ice Cream
★
★
★
★
☆
1 rate
Preparation : 30 min
Cooking : 10 min
Total time : 40 min Rest : 0 min
6 people
250 g raspberries
100 g red currant
75 g sugar
250 ml milk
100 g cream cheese
RECIPE STEPS
1
Gently simmer the red currants with the sugar and 75 ml water.
- 100 g red currant
- 75 g sugar
2
When they are soft, purée both the red currants and the raspberries.
- 250 g raspberries
- 100 g red currant
3
Pass the purée through a sieve to remove all the seeds.
4
Put the cream cheese into a bowl and gradually beat in the milk.
When the mixture has combined and is homogeneous, add the fruit purée.
- 250 ml milk
- 100 g cream cheese
5
Freeze-churn for 20‑30 minutes in Le Glacier / Gelato Expert.