Ribizli Fagylalt - Red Currant Ice Cream  

Crème fraîche adds a moderate tang and sharpness to this delicious ice cream, while red currants provide aromas of raspberry and rhubarb.  

Sarah Copeland is inspired by the enthusiastic summer ice cream culture in Lake Balaton in Hungary, and she chooses currants  

Copeland prefers to use monkfruit sweetener, a sugar substitute, in this recipe; however, an equal amount of granulated sugar can be used instead if desired.  

In a medium saucepan, bring the currants and 1/2 cup monkfruit sweetener to a simmer over medium heat  

Cook, stirring periodically, until the mixture is intensely red or maroon and the skins have burst, about 10 minutes.  

. In the meantime, add 2 teaspoons of cold water in a small basin. Sprinkle gelatin over the surface and let stand for 5 minutes.  

Strain the currant mixture into a heatproof basin, discarding the seeds and sediments.  

Whisk in the gelatin mixture until dissolved, then put aside.In a medium-sized heavy-bottomed saucepan over medium heat, whisk together the milk, cream, agave syrup, egg yolks, and the remaining 1/4 cup monkfruit sweetener.   

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