The intense flavour of blackcurrant is refreshing on a summer afternoon.
Kids and adults alike will love this delicious ice cream!
Juice of ½ orange
225g icing sugar
275ml double cream
3 passion fruits
A few whole stems of blackcurrants, frozen
A few blackcurrant leaves, frozen
- Put the blackcurrants in a saucepan with the orange juice and cook until soft. Press them through a sieve to extract the seeds. Add the icing sugar to the fruit. Whip the double cream to soft peaks and fold into the purée.
- Pour the mixture into an ice-cream maker if you have one. Freeze/churn for about 20 minutes, then pack into a plastic container and freeze for 2 hours. If you don’t have an ice-cream maker, place the mixture in a shallow container and freeze until half-frozen (about 1 hour). Remove and fork through, mixing the frozen edge into the middle to break up the ice crystals. Repeat twice.
- Cut open the passion fruits, scrape the seeds and pulp into a bowl and break up a bit with a fork.
- Before serving, allow the ice cream to soften in the fridge for 15 minutes. Serve 2 or 3 scoops per person with the passion fruit pulp drizzled over the top. Decorate each plate with1 or 2 whole stems of frozen blackcurrants and a few blackcurrant leaves.