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Blackcurrant Ice Cream
250 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 |
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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
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