Black-Currant Yogurt Ice Cream - cooking recipe

Ingredients

2 1/2 cups yogurt
1 teaspoon vanilla extract
2 tablespoons honey
6 ounces black currants, fresh, trimmed
2 tablespoons orange juice
3 tablespoons raw sugar, light
2 egg whites

Preparation

Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour.
Put the black-currants in a saucepan with the orange juice and sugar.
Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes).
Remove from the heat and let the fruit steep for 30 minutes.
Strain and allow to cool completely.
Stir the fruit into the yogurt.
Freeze for an hour.
Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.