Make your own ice cream

 

Blackcurrant ice cream


Ingredients:

 

500 g black currant

150 g sugar

125 ml red currant juice

50 ml bllack currant syrup

 

Servings for 8

30 min preparation / 25-30 min freezing

Per serving 120 kcal

 

Preparation:

 

1. Clean the currants and remove the stems.

 

2. Simmer currant juice with sugar and 100 ml water. After that, put the berries in the pot and let them simmer again for 3-4 min. Press the mass through a strainer. Add the syrup, stir again and put it in the refrigerator for 20 min.

 

3. Fill the mass in the ice cream maker and freeze for about 25-30 min until it's creamy and solid. It's better if you eat the ice cream immediately because otherwise it just gets too frozen.

 


 

Mango ice cream


Ingredients:

1 ripe mango (650 g, 300 g pulp)

1 lime

100 ml orange juice

50 g sugar

1 El mango syrup

 

servings for 4

30 min preparation / 25-30 min freezing

per serving ca. 115 kcal

Preparation:

1. Peel the mango and cut it into cubes, squeeze the lime. Mash the mango cubes with lime juice in a mixer.

 

2. Simmer the sugar with 50 ml water for 3 minutes. Add mango puree, orange juice and mango syrup, mix well and put it in the refrigerator for 20 min.

 

3. Fill the mass in the ice cream maker and freeze for about 25-30 min until it's creamy and solid. It's better if you eat the ice cream immediately because otherwise it just gets too frozen.


 

Yogurt-lime ice cream


Ingredients:

800 g natural yogurt

125 g powdered sugar

4 squeezed lime

400 g cream

lime peel of a lime

 

servings for 8

20 min preparation / 30-45 min freezing

per serving ca. 280 kcal

Preparation:

1. Mix the natural yogurt, powdered sugar, lime juice and lime peel until it's smooth. Whip the cream slightly creamy and fold it gently in the yogurt mass.

 

2. Fill the mass in the ice cream maker and freeze for about 30-45 minutes until it's creamy and solid. It's better if you eat the ice cream immediately because otherwise it just gets too frozen.