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Viennese Red Currant Ice

Ingredients
  Red currant 1 Pound
  Redcurrant jelly 4 Ounce
  Water 1 Pint
  Ripe tomato 1 Large
  Raspberries 4 Ounce
  Lemon 1⁄2 , juiced and rinded
  Caster sugar 3 Ounce
  Red vegetable coloring 1
  Egg yolks 4
  White rum/Brandy 2 Tablespoon
  Double cream 1⁄2 Pint
Directions

GETTING READY
1. Wash the currants and peel them and remove the stalks from them. Simmer the fruit with the redcurrant jelly, hot water, tomato, raspberries, juice and rind of lemon, sugar and coloring till you have a pulp. Set aside to cool

MAKING
2. When the mixture is cooled, gently beat in the egg yolks along with the rum or brandy.
3. Rub this mixture through a sieve and add this to the batter.
4. Mix the whipped cream into this mixture and continue freezing for 2 hours.

SERVING
5. Serve chilled

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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