Blackcurrant Ice Cream
A recipe from Hilary to use up surplus fruit.
Ingredients
- 500 g Blackcurrants
- 150 g Sugar
- 600 mls whipping or double cream
- 4 tbsp Crème de Cassis Optional
Instructions
- Put the picked over and washed fruit in a saucepan with the sugar and three or four tablespoons of water. Set the pan over a low heat and gently stew the blackcurrants until they are soft.
- Purée them, (this is easiest in a liquidiser or food processor) then sieve out the pips and leave until cold.
- Stir in the cream, and if you are using it, the crème de cassis.
- Put in an ice cream maker if you have one. Alternatively, put in the freezer and stir with a fork occasionally until set.