Blackcurrant Ice Cream

[Madame Moorhen]

1 lb (500g) blackcurrants
5oz (150g) sugar
1 pint (600ml) whipping or double cream
4 tabelespoons Creme 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. Puree 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, creme de cassis.

(Makes up to 1 1/2 pints of mixture)

******

You then need to put it in an ice cream churner or do it by hand.

From my Magimix Le Glacier ice cream book.

[Ali]

Can vouch that it is indeedy gorgeous ice-cream

What do you substitute the double cream with MmeMH?

[Madame Moorhen]

Just any of the long life like Elle & Vire or Super U but the high fat content ones.

Some of the recipes in the book are with storecupboard Gloria milk too (Carnation if you are in the UK). That's fine as well.

Or substitute plain yoghurt or plain Greek yoghurt - makes it very slightly more like a mix between ice cream and sorbet - that's what I do for strawb and raspberry.

It's all nice and tastes like real fruit, which is the main thing.

[**JamDan**]

Ooh sounds lovely, will deffo try that one

[Madame Moorhen]

Also in this section is the raspberry yoghurt ice cream recipe I posted last year - it's fabulous. Can do the same with strawbs but use 500g instead of the 250g it says for the rasbs - guess cos the flavour is more intense with rasbs.