Blackcurrant Ice Cream

Prep time: 20 mins plus freezing overnight

Serves: 6 people


250g blackcurrants

3 tbsp orange juice

1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar), sifted

284 ml whipping cream blackcurrants and whipped cream to decorate

 * Blackcurrants used in this recipe were kindly provided by British Frozen Fruits


Puree the blackcurrants and orange juice, then stir in the icing sugar.

Whip the cream until fairly thick and fold into the blackcurrant mixture.

Spoon the mixture into a 500 g loaf tin. Cover with clingfilm or foil and freeze until firm.

Turn out on to a plate and decorate with blackcurrants and whipped cream before serving.