Redcurrant Ice Cream

• 900 g/2 lb redcurrants
• 350 g/12

Pass the redcurrants through a mouli légumes, or process in a processor or blender, or crush, and sieve.

Add the sugar and cream to the redcurrant juice, stirring until the sugar has completely dissolved. Churn or beat by hand as it freezes.

Move the ice cream into the fridge about 20 minutes before you wish to serve it.