1. Mix together water and blackcurrant puree, then add 200 g of vanilla-flavored ice cream powder.
  2. Using a whisk, mix all the ingredients until smooth.
  3. Put the mixture in the freezer for at least 1 hour, then whisk with a mixer for up to 5 minutes.
  4. Pour the mixture into a freezer-proof container and place in the freezer for at least 6 hours or overnight.

*All berry purees you like and your own pureed berries and preserves are suitable. We have obtained very good results with very easy work with LA FRUITIERE fruit purees, which also include a selection of blackcurrant puree. Available in Gemoss.