Recipe for homemade blackcurrant ice cream with licorice and sea buckthorn ice cream with lemon.
With an ice cream machine in the kitchen, it is easy to make homemade ice cream with the flavors you want. In this recipe, summer blackcurrants and sea buckthorn are used.
Remember that the base for the ice cream can be made well in advance the day before and can be flavored indefinitely.
To approx. 4 people.
Recipe and photos by Marie Munk.
Black currant ice cream with licorice:
- 2 ½ dl cream
- 1 tablespoon condensed milk
- ½ dl water
- 250 g blackcurrants
- 1 tsp. licorice powder
- 3 tablespoons of sugar
How to do it:
Cook blackcurrants, water and sugar in a saucepan until it becomes a homogeneous mass. Let it cool. Pour the cream, condensed milk, licorice powder and the blackcurrant mixture into the ice cream maker. Let it run for 60 min. and serve immediately.
Sap of sea buckthorn:
- Juice of sea buckthorn:
- 250 g sea buckthorn
- 1 lemon, juice of 1 lemon
- 80 g of sugar
- ½ dl water
Ice:
- 3 dl cream
- 4 egg yolks
- 100 g of sugar
How to do it:
Boil sea buckthorn, water and sugar in a saucepan. Mash the berries with a spoon and simmer for 10 minutes. Add the juice from the lemon. Let it cool and then strain the juice from the berries.
Whisk the egg yolks and sugar together in a bowl, then whisk the cream in another bowl. Mix the two mixtures and place them in the ice cream maker. Add the sea buckthorn juice and leave the ice cream for 60 minutes.
Serve immediately and enjoy the ice cream with family and friends.