Steps
- Zest 1 lemon and juice half of it. Put the zest and juice in a saucepan with 400g of fresh blackcurrants and ¼ cup of water.
- Bring to a boil, reduce the heat, and simmer for 6-8 minutes, until the fruit collapses and the liquid thickens slightly. Cool, then press through a fine sieve and discard the pulp.
- Whisk 600ml of heavy cream and 397g of sweetened condensed milk until thick but not stiff. Fold in the strained fruit.
- Transfer to a freezer-safe container, cover, and freeze for at least 6 hours. Soften for 30 minutes before scooping and finish with fresh blackcurrants.