Blackcurrant Icecream
Ingredients
- 225g (8oz) blackcurrants
- 3 tablespoons orange juice
- 75g (3oz) icing sugar, sifted
- 284ml (1/2 pint) whipping cream
- blackcurrants and whipped cream to decorate
Instructions
- 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 and freeze until
firm.
- Turn out onto a plate and decorate with blackcurrant and whipped cream
before serving.
N.B. Redcurrants or blackcurrants may be used in this recipe
Serves: 6
Copyright J Sainsbury plc, 1995, 1996