Red Currants Ice Cream / 红浆果冰淇淋

Red currants may be used fresh in tarts, pies, jams, preserves, and used as an alternative to traditional cranberry sauce. Redcurrants contain vitamin C, iron, potassium and fiber. They are good for the immune system and the antiseptic properties of redcurrant jelly make it an effective treatment of minor burns - after cooling the affected area with cold water. I am sending this to What's Cooking--Homemade Ice Cream

200 g Red currants 80 g Crystal sugar 170 ml Chilled milk 120 g Heavy cream 1 Egg yolk

200克 红浆果 80克 细砂糖 170毫升 冰牛奶 120克 鲜奶油 1个 蛋黄

1. 
   
   In a blender, mash the red currants with chilled milk and fine sugar.
   
   把红浆果，冰牛奶和细砂糖混合到搅拌器里捣成泥状。
   
   
2. Whip the heavy cream until soft peak forms. Add in the egg yolks and mix well.
   
   把鲜奶油打发，然后加入蛋黄拌匀。
   
   
3. 
   
   Well mix the red currant purée and whipped cream mixture and pour into ice cream maker, stirring for about 40 minutes. Freeze according to manufacturer's directions.
   
   浆果泥和鲜奶油混合物完全拌匀后倒入冰淇淋机搅拌大约40分钟。根据要求把冰淇淋入冻柜冰镇。