Blackcurrant Ice Cream250 grams Blackcurrants; (8oz)
3 tablespoons Orange juice
75 grams Icing sugar; sifted (3oz)
284 mililiters Whipping cream; (1/2 pint)
0 Blackcurrants and whipped cream, decoration
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 500g(1lb) loaf tin. Cover with saran wrap or foil and freeze until firm. Turn out onto a plate and decorate with blackcurrant and whipped cream before serving. Redcurrants or blackcurrants may be used in this recipe.
Cuisinart Ice Cream Makers
