Creamy No-Churn Blackcurrant Ice Cream

In a large saucepan, combine 400g of the blackcurrants with the lemon zest, the juice of half a lemon, and 4 tablespoons of water. Bring the mixture to a boil, then reduce the heat and simmer for 6–8 minutes until the berries have broken down and the liquid has thickened into a light syrup. Remove from the heat and allow it to cool completely.

Set a fine-mesh sieve over a mixing bowl and pour in the cooked fruit. Use the back of a spoon to press the fruit firmly, extracting all the juice and syrup. Discard the remaining stalks, skins, and pulp left in the sieve, and set the collected liquid aside.

In a separate large bowl, combine the double cream and condensed milk. Whisk the mixture until it thickens and reaches soft peaks, being careful not to over-whisk it into a stiff consistency.

Gently fold the blackcurrant liquid into the cream mixture until well combined and the color is uniform. Pour the mixture into a freezer-proof container, cover with a tight-fitting lid, and freeze for at least 6 hours or overnight.

Remove the ice cream from the freezer about 20–30 minutes before you plan to serve it to allow it to soften slightly. Scoop into bowls and top with the remaining 100g of fresh blackcurrants.