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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: 
20 Minutes
Servings: 
4

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 589 Calories from Fat 313

% Daily Value*

Total Fat 35 g53.5%

Saturated Fat 1.5 g7.4%

Trans Fat 0 g

Cholesterol 185.1 mg61.7%

Sodium 11.2 mg0.5%

Total Carbohydrates 62 g20.8%

Dietary Fiber 7.6 g30.4%

Sugars 50.2 g

Protein 6 g11.4%

Vitamin A 13.1% Vitamin C 108.8%

Calcium 7.3% Iron 10.6%

*Based on a 2000 Calorie diet

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Viennese Red Currant Ice Recipe