We had some delicious blackcurrants when they were in season, but didn’t want to make jam or jelly - it seemed to take away the flavour too much, so we just cleaned them, softened them lightly and froze them until inspiration came. My favourite way of eating ice cream is before it is fully frozen, which is called semi freddo - beautifully creamy and frozen cold.

Ready

• 250g fresh blackcurrants, washed preferably frozen
• 50g icing sugar (superfine)
• 250g mascarpone cheese

Set

• Food processor
• Freezer

Go

1. Simply put the frozen blackcurrants in the processor, and process until broken up like crushed ice, or if they are not frozen, process until pureed.
2. Add the mascarpone and icing sugar and process until just blended.
3. Spoon into a freezer container and freeze. If the blackcurrants were frozen, freeze for one hour for semi freddo and more for regular solid ice cream. Longer will be needed if the blackcurrants were room temperature.
4. Either way is sublime and perfect with a chocolate tart or any kind of chocolate dessert - meringues are also nice with it.

What you should know

I froze a batch of blackcurrants and made them up just before people were expected - yes it was one of those occassions where something wonderful came out of a crisis. It was really great to have the blackcurrants frozen and ready. Now that batch is gone, I will be looking to see what I can do with blackberries