Simple Blackcurrant Ice Cream

Serves 10


  • 400g British (Organic) Blackcurrants defrosted
  • 175g sugar
  • 150ml water
  • 550ml double cream

Total time required: 20 minutes + cooling, churning & freezing

Preparation time: 20 minutes


  1. In small batches place the defrosted blackcurrants through a sieve and press until the pulp is extracted – leaving the pips and skin behind.
  2. Place sugar and water in saucepan over a medium heat stirring until sugar crystals have dissolved, then let it come to the boil and boil for 3 minutes exactly. Remove from the heat.
  3. Whip cream until it just begins to thicken – be careful not to over whip.
  4. Stir sugar syrup into fruit pulp, then fold cream into fruit mixture until thoroughly blended.
  5. Either pour into a plastic box, place lid on the box and freeze. Alternatively place in ice-cream maker and churn until ‘scoopable’ then freeze until solid.