Black-Currant Yogurt Ice Cream

1. 1

   Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour.

2. 2

   Put the black-currants in a saucepan with the orange juice and sugar.

3. 3

   Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes).

4. 4

   Remove from the heat and let the fruit steep for 30 minutes.

5. 5

   Strain and allow to cool completely.

6. 6

   Stir the fruit into the yogurt.

7. 7

   Freeze for an hour.

8. 8

   Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.