Sour cream ice cream with blackcurrant

Cream, Milk, Allulose, Inulin, Agar-agar, Cooking salt, Black currant, Agar-agar

Let it stand: 15 min. Boil: 5 min. Let it stand: 15 min. Boil: 5 min. Blend with a blender: 5 min. Mix: 5 min. Let it stand: 30 min. Whisk with a mixer: 5 min. Freeze: 1 h. Mix: 5 min. Freeze: 3 h. Mix: 5 min. Freeze: 2 h.

Soak agar-agar (1.2 g) and inulin (15 g) in milk (100 g).

Let the mixture sit for 10–15 minutes to allow the ingredients to absorb well. Then bring the mixture to a boil, adding allulose (60 g) and salt (1 g).

Boil for 1–2 minutes, then cool to room temperature.

Meanwhile, thaw the pureed blackcurrants without skin (200 g) and mix them with the prepared agar (0.5 g).

Let this mixture sit for a while to infuse, then bring to a boil. After that, blend all the ingredients with a blender until smooth and cool.

When the milk mixture has cooled, gently fold in the lightly whipped cream (300 g) and mix until homogeneous.

Then add the berry puree and mix again.

If you like, leave some pattern without fully mixing.

Cool the mixture to room temperature and whip it with a mixer for fluffiness.

Transfer the resulting mixture to a container and freeze.

After 1 hour, stir, and then repeat the process every 2–3 hours to make the ice cream more airy and homogeneous.

Before serving, let the ice cream sit in the refrigerator for 5 minutes.