Iced Fruit Juice Cream
A refreshing frozen dessert made with fresh or preserved fruit juice, cream, and sugar. Similar to a fruit ice cream or semifreddo, this Victorian-era treat combines the tartness of berries with rich cream.
Ingredients
- 2 cups Currants or raspberries, fresh or preserved (About 1 pint of fruit; can use other berries or preserved fruit for tarts)
- 5 ounces Sugar, granulated (About 2/3 cup; adjust to taste based on fruit sweetness)
- 1 tablespoon Lemon juice, fresh (To taste, for brightness)
- 2 cups Heavy cream (1 pint)
Instructions
- 1Press the currants or raspberries through a fine-mesh sieve to extract the juice, discarding the seeds and pulp. You should have about 1 cup of strained juice.
- 2In a large bowl, combine the strained fruit juice with the sugar and lemon juice. Stir until the sugar is completely dissolved.
- 3Pour the heavy cream into the fruit mixture and stir to combine thoroughly.
- 4If desired, whisk the mixture vigorously for 2-3 minutes to incorporate air and create a lighter texture before freezing.
- 5Pour the mixture into a shallow freezer-safe container or ice cream maker. If using a container, freeze for 4-6 hours, stirring every 30-45 minutes during the first 3 hours to break up ice crystals and create a smooth texture. If using an ice cream maker, follow manufacturer's instructions.
- 6Remove from freezer 5-10 minutes before serving to soften slightly. Scoop into serving dishes.
