Ingredients for Black Currant Yogurt Ice Cream
- 2 cups plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- Black Currants
- ¼ cup orange juice
- Raw Sugar
- 2 large egg whites
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How to Make Black Currant Yogurt Ice Cream
- In a medium bowl, whisk together 2 cups plain Greek yogurt, 1 teaspoon vanilla extract, and 2 tablespoons honey until well combined.
- Pour the yogurt mixture into a freezer-safe container and freeze for 1 hour, or until it reaches a mushy consistency.
- While the yogurt mixture freezes, prepare the black currant sauce: Combine 1 cup black currants, ¼ cup orange juice, and ¼ cup granulated sugar in a small saucepan.
- Bring the mixture to a simmer over low heat, cover, and cook for 5 minutes.
- Remove from heat and let the mixture steep for 30 minutes to allow the flavors to meld.
- Strain the sauce through a fine-mesh sieve to remove the seeds and set aside to cool completely.
- Once the yogurt mixture is mushy, gently fold in the cooled black currant sauce.
- Freeze the mixture for another hour.
- In a separate bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the yogurt mixture.
- Transfer the ice cream to a freezer-safe container and freeze for 1-2 hours, or until firm. For best results, let it sit at room temperature for about 10 minutes before scooping.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
69g
Fat
10g
Carbs
7g
