Blackcurrant Ice Cream

Blackcurrant Ice Cream

A recipe from Hilary to use up surplus fruit.


  • 500 g Blackcurrants 
  • 150 g Sugar
  • 600 mls whipping or double cream
  • 4 tbsp Crème de Cassis Optional


  • 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.