Viennese Red Currant Ice

Fix.and.Freeze.Foods's picture

Dec. 29, 2011


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



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


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.


5. Serve chilled

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 589Calories from Fat 313

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 11 mg0.46%

Total Carbohydrates 62 g20.7%

Dietary Fiber 7 g28%

Sugars 50 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet