• 450g (1lb) blackcurrants
• 175g (6oz) sugar
• 275ml (10fl oz) double cream
1. Reserve 2-3 tbsp whole blackcurrants, set aside. Place the remaining blackcurrants into a sieve set over a mixing bowl and mash with a wooden spoon until you have extracted all the juice and only the pips and skins are left in the sieve.
2. Place the sugar and 150ml (5fl oz) water in a saucepan over a medium heat, stir until all the sugar has dissolved, then let it come to the boil, and boil for three minutes. Remove from the heat and stir the syrup into the fruit pulp. Set aside to cool.
3. Whip the cream until soft peaks appear, do not over-whip. Fold the cream into the blackcurrant mixture and mix in the reserved whole blackcurrants. Mix well.
4. Pour into the compartment of an ice cream maker and follow manufacturer’s instructions.
5. Or place into a freezer-proof box and freeze in the freezer. When the mixture begins to set (after 2-3 hours) turn it out into a bowl and beat thoroughly. This removes any ice crystals. Then return it to the freezer until set.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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