Coconut cream, Black currant, Allulose, Coconut oil, Inulin, Hornbeam resin, Sunflower lecithin
Combine the dry ingredients: 5 min, Mix: 5 min, Heat on the stove: 10 min, Blend with a blender: 5 min, Freeze: 4 h, Whisk with a mixer: 5 min, Freeze: 3 h, Whisk with a mixer: 3 min, Freeze: 3 h, Whisk with a mixer: 2 min, Freeze: 2 h
In a saucepan, combine coconut cream (290 g) and black currant puree (140 g).
You can use ready-made unsweetened currant puree or make it yourself from frozen black currants. For this, take black currants (210 g), thaw them, then blend with an immersion blender and strain through a sieve to remove the seeds and skins.
In a separate bowl, mix allulose (60 g), inulin (25 g), carob gum (2.8 g), and lecithin (2 g). Stir the ingredients with a spoon or whisk to evenly distribute the gum throughout the mixture.
Add the dry ingredients to the saucepan with the cream and puree, then whisk thoroughly.
Heat the mixture over medium heat to a temperature of 60-80°C (but do not bring to a boil), stirring constantly. After that, remove the saucepan from the heat.
Add coconut oil (50 g) to the mixture and blend with an immersion blender until smooth.
Taste it. If desired, for additional sweetness, you can add 0.5-1 measuring spoon of stevia and blend again.
Transfer the mixture to a container, close it with a lid, and place it in the freezer for 3-4 hours.
After that, take the mixture out, stir with a spoon, and then beat with a mixer on high speed for 1-2 minutes until bubbles form.
Close the container and put it back in the freezer for another 2-3 hours.
Repeat the process: stir the ice cream again and beat it with a mixer for 1-2 minutes. At this stage, the ice cream will become denser, so use a paddle attachment or dough hooks to whip it.
Put the container back in the freezer for another 2-3 hours.
Finally, stir the ice cream one more time and beat it with a mixer to achieve a light texture without ice crystals. The ice cream is ready for final freezing. Distribute it into molds for popsicles or freeze it directly in the container.
Currants contain a lot of pectin, which gives the puree a thick texture. If you decide to use other berries, such as strawberries, raspberries, or cherries, it’s better to cook them down a bit to get a rich flavor and avoid ice crystals.
For strawberries and blueberries, you may need to add a bit of lemon juice to enhance the flavor.
