800g fresh blackcurrants
200g caster sugar
600ml double cream
1 x 397g tin of condensed milk
1-2 tsp vanilla extract or paste
1. Place blackcurrants in a pan with a slight amount of water and the caster sugar. Gently bring to the boil and simmer until cooked. Allow to cool completely.
2. Once fruit has cooled, whisk double cream and vanilla together to form soft peaks.
3. Add condensed milk and whisk, being careful not to over whisk cream.
4. Stir in 2/3 of the blackcurrants.
5. Transfer to freezable containers and ripple remaining blackcurrants through ice cream.
6. Freeze and remove approximately 5-10 minutes before eating to allow the ice cream to soften enough to scoop.
