• 450 g/1 lb blackcurrants
• 225 g/8 oz icing sugar
• juice of ½ lemon
• 3 dl/½ piat double cream

Rinse the blackcurrants, then using a fork strip the berries from the stems. Crush the berries in a nylon sieve using a wooden spoon and retain the juices in a basin. Add the sieved icing sugar and the lemon juice and mix well. Beat the cream until thick and fold into the black-currant mixture.

Pour the ice cream into two large refrigerator ice trays and place in the frozen food compartment. Alternatively pour into one large polythene freezer box or into one or two waxed cartons, allowing at least 1 an (½ in) headspace. Cover and place in the freezer. Freeze for several hours until firm.