Blackcurrant Ice Cream
Prep time: 20 mins plus freezing overnight
Serves: 6 people
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.