Blackcurrant Ice Cream Recipe

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

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   Whip the cream till fairly thick and fold into the blackcurrant mix.

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   Spoon the mix into a 500g(1lb) loaf tin.

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   Cover with clingfilm or possibly foil and freeze till hard.

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   Turn out onto a plate and decorate with blackcurrant and whipped cream before serving.

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    Redcurrants or possibly blackcurrants may be used in this recipe.

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    NOTES : Deliciously refreshing dessert for a special summer meal.

* Per serving · 4 servings · Values may vary.

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