Ribizli Fagylalt (Red Currant Ice Cream)

Tangy and sweet, this ice cream takes advantage of fresh red currants when they are in season.

Ribizli Fagylalt (Red Currant Ice Cream)

Aubrie Pick

Active Time:
30 mins
Chill Time:
8 hrs
Total Time:
8 hrs 45 mins
8 servings

This refreshing ice cream gets mild tang and tartness from crème fraîche and notes of raspberry and rhubarb from red currants. Inspired by the passionate summer ice cream culture at Lake Balaton in Hungary, Sarah Copeland opts for currants, which are abundant at Hungarian markets during peak season but not often used for ice cream. Copeland likes to use monkfruit sweetener, a sugar alternative, in this recipe; an equivalent amount of granulated sugar may be used instead if you prefer.


  • 1 1/2 pounds fresh or unthawed frozen red currants (about 4 3/4 cups), stemmed (see Note)

  • 3/4 cup monkfruit sweetener or granulated sugar, divided

  • 2 tablespoons cold water

  • 1 teaspoon unflavored gelatin

  • 1 cup whole milk

  • 1/2 cup heavy cream

  • 1 tablespoon agave syrup or honey

  • 3 large egg yolks

  • 1/3 cup crème fraîche or sour cream


  1. Bring currants and 1/2 cup monkfruit sweetener to a simmer in a medium saucepan over medium, mashing fruit occasionally using a potato masher to release juices. Simmer, stirring occasionally, until mixture is deeply red or purple and skins have burst, about 10 minutes. Meanwhile, place 2 tablespoons cold water in a small bowl. Sprinkle gelatin over surface, and let stand 5 minutes

  2. Strain currant mixture into a heatproof bowl; discard seeds and solids. (You’ll have about 1 1/2 cups juice.) Whisk in gelatin mixture until dissolved; set aside.

  3. Stir together milk, cream, agave syrup, egg yolks, and remaining 1/4 cup monkfruit sweetener in a medium-size heavy-bottomed saucepan over medium. Cook, whisking constantly, until mixture thickens enough to coat the back of a spoon and registers 175°F on an instant-read thermometer, about 6 minutes. Remove from heat, whisking constantly; whisk in reserved currant mixture. Whisk in crème fraîche until combined.

  4. Transfer to a large bowl, and cover with plastic wrap, pressing wrap directly on surface. Refrigerate at least 4 hours or up to 24 hours.

  5. Pour chilled ice cream base into frozen freezer bowl of an electric ice cream maker; proceed according to manufacturer’s instructions. Transfer to a loaf pan; cover and freeze until set and firm enough to scoop, about 4 hours.

To make ahead

Ice cream may be frozen in an airtight container up to 1 month.


Fresh currants are in season in the U.S. from late spring through summer. Find them at farmers markets, specialty stores, or online at melissas.com. Find frozen red currants at nwwildfoods.com.

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