Red Currant Raspberry Cherry Ice Cream

Several years ago a neighbor let us take a start from their prolific red currant bush. Now we have our own bush and this summer it has begun to yield fruit. We harvested just a cup of beautiful currants and it was not enough to make jelly so we used them for a dessert. I prefer currants mixed with other fruits and since we had raspberries from the yard and local bing cherries, my husband and I made this refreshingly tart ice cream. I put the fruit through the blender, but did not strain it to remove the seeds. If seeds bother you, strain the fruit mixture before adding the cream. I think I prefer seedless myself.

Red Currant Raspberry Cherry Ice Cream
1 large egg
pinch of kosher salt
1/2 c. sugar
1 tsp. vanilla
1 c. red currants
1/3 c. raspberries
10 Bing cherries, pitted
1 tsp. fresh lemon juice
3 c. heavy cream

In a blender combine the egg and salt and blend for 2 minutes until frothy. Add sugar and vanilla and blend 1 minute until smooth. Add the fruit and lemon juice and blend. At this point, if you don’t like seeds, strain the mixture and return to the blender. Add cream and blend 1-2 minutes until thick and creamy. Place in an ice cream freezer and freeze according to manufacturer’s instructions. Makes 1 quart.

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This entry was posted in Desserts, Fruit, Ice Cream. Bookmark the permalink.

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