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Blackcurrant Ice Cream

250 g Blackcurrants; (8oz)
3 tb Orange juice
75 g Icing sugar; sifted (3oz)
284 ml Whipping cream; (1/2 pint)
Blackcurrants and whipped cream to decorate

Puree the blackcurrants and orange juice, then stir in the icing sugar.

Whip the cream until fairly thick and fold into the blackcurrant mixture. Spoon the mixture into a 500g(1lb) loaf tin. Cover with clingfilm or foil and freeze until firm.

Turn out onto a plate and decorate with blackcurrant and whipped cream before serving. Redcurrants or blackcurrants may be used in this recipe.

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