Sainsbury's Internet Recipe Book

Blackcurrant Icecream


Ingredients


Instructions

  1. Puree the blackcurrants and orange juice, then stir in the icing sugar.
  2. Whip the cream until fairly thick and fold into the blackcurrant mixture.
  3. Spoon the mixture into a 500g (1lb) loaf tin. Cover and freeze until firm.
  4. Turn out onto a plate and decorate with blackcurrant and whipped cream before serving.
N.B. Redcurrants or blackcurrants may be used in this recipe

Serves: 6



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Copyright J Sainsbury plc, 1995, 1996