Blackcurrant Ice Cream


250 g blackcurrants
3 tbs orange juice
75g icing sugar, sifted
300 ml whipping cream blackcurrants and whipped cream to decorate


  1. Puree the blackcurrants and orange juice, then stir in the icing sugar.
  2. Whip the cream until fairly thick and fold into the blackcurrant mixture.
  3. Spoon the mixture into a 500 gm loaf tin. Cover with clingfilm or foil and freeze until firm.
  4. Turn out on to a plate and decorate with blackcurrants and whipped cream before serving.