I went to the local pick your own last week and picked my first blackcurrants. We got an ice cream maker as a wedding present but it hadn't been used. Until now...
Blackcurrant Ice Cream - Borrowed from Delia Smith
1lb blackcurrants (I added about 4oz of raspberries too)
6oz sugar
10 floz double cream
5 floz water
Put the fruit in to a sieve above a bowl and mash till you get the pulp through. I used the end of a wooden rolling pin. Don't answer the door with this in your hand as it tends to look a bit like a murder weapon. You can probably use a wooden spoon but that was more difficult.
Put the water and sugar in a saucepan and heat until sugar dissoves. Bowl for a few minutes so you get a syrup and add this to the fruit.
Whip the cream until it starts to thicken but stop before you get to the peaks stage. Delia says it should be "floppy". There may have been some very immature jokes in the kitchen at this point.
Add the fruit and syrup mixture to the cream and mix until blended.
Chuck this in your ice cream maker according to it's instructions. Ours took 30 mins. Then plop it all in an airtight plastic tub and in to the freezer for a couple of hours. Perfect.
If you don't have an ice cream maker and you aren't getting married anytime soon just put the mixture in the tub in to the freezer for 6 hours. After 3 hours, take it out and beat it really well.
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