Blackcurrant Ice Cream

2 cups Viberi Organic Frozen Blackcurrants,

thawed and well drained

1 cup sugar zest of 1 lime or lemon

2 teaspoons lime or lemon juice

4 egg whites

1 cup cream

Put the blackcurrants in a food processor or blender and blend to a puree.

Transfer to a pot and add ½ cup of the sugar and the lime or lemon zest and juice. Simmer for 5 minutes.

Meanwhile, beat the egg whites with an electric beater until the soft peak stage. Gradually add the remaining sugar and beat until stiff glossy peaks form when the whisk is lifted.

With the beater on low speed, gradually add the hot blackcurrant purée and beat until cool and very thick — about 10 minutes.

In a separate bowl beat the cream to soft peaks. Fold into the egg white mixture using a large flat spoon until evenly blended.

Place in a freezing container, cover and freeze until firm — about 4 hours.

The ice cream will keep in the freezer for several weeks. Makes 1 litre