Red Fruit Jelly
- For the red fruit jelly
- 200 grams Blackberry
- 200 grams red Currants
- 200 grams Sour cherry
- 400 milliliters Currant juice
- 6 tablespoons honey
- 1 lemon (juice and zest)
- 2 tablespoons cornstarch (more if needed)
- 4 scoops Vanilla ice cream
Rinse the berries, remove stems and pat dry. Rinse the cherries, remove pits and pat dry.
Mix fruits with 300 ml (approximately 1 1/4 cup) currant juice, honey, cinnamon, lemon juice and zest and simmer for about 10 minutes. Stir cornstarch with the remaining currant juice and mix with the fruit. Bring to a boil, then let cool. Distribute the jelly in bowls and serve each with a scoop of vanilla ice cream.
For the ice cream:
Cut the vanilla bean lengthwise, scrape out the seeds and mix with the cream and milk. Bring to a boil and remove from heat.
Beat the egg yolks until creamy with the sugar in a bowl.
Stir in the hot, cooled milk in a thin stream into the egg yolk cream, then pour everything back into the pot. Take out the vanilla pod and stir over low heat with a wooden spatula until the cream begins to thicken, making sure it does not boil.
Cool the cream over ice water, stirring occasionally.
Pour the cold cream mixture in the ice cream maker and finish.
(If not using an ice cream machine, pour cream mixture into a shallow metal tray and freeze in the freezer. Stir every hour.)
(Makes approximately 1 liter (approximately 4 cups) of ice cream. This is approximately 16 servings.)