Blackcurrant Icecream

This is one of Delia's icecream recipes, and has been a family favourite for years.

1lb blackcurrants (450g)
6 oz sugar (175g)
5 fl oz water (150 ml)
half pint double cream (275 ml)

freezer proof polythene box with lid
nylon sieve (metal one can apparently discolour fruit)

Put blackcurrants into sieve set over mixing bowl and mash with wooden spoon or similar until you have extracted all the pulp and are left with only stalks, pips and skin in the sieve (this can take some time!)

Place sugar and water in pan over medium heat and stir until all sugar crystals are dissolved, then let it come to the boil and boil for 3 minutes exactly. Remove from heat and stir the syrup into the fruit pulp.

Whip cream until it just begins to thicken (must be floppy - do not over whip) then fold the whipped cream into the fruit mixture until thoroughly blended. Pour into box and freeze in freezer or ice-making part of fridge. As soon as it begins to set (about 3 hours) turn out into a bowl and beat thoroughly. Then return to box and put back into freezer until set (about another 3 hours). Allow to soften slightly in the main part of the fridge before serving.

Eat within 3 weeks.

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