Stew and sieve the blackcurrants to make a purée. Allow to cool.
Whip up the cream to soft peaks and whip in the egg yolks. Combine with the purée.
Whip up the egg whites with the sugar and fold this meringue mixture into the fruit and cream. Place into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.
© 1984 All rights reserved. Published by Jon Croft.