Blackcurrant ice cream sundae

Makes 4

500g blackcurrants 2 tbsp caster sugar 1.2 litres double cream, plus 150ml for decorating 800g condensed milk 30g fresh mint leaves, plus extra for decorating In a saucepan, cover approximately three-quarters of the blackcurrants with cold water and add half the mint leaves and all the sugar. Simmer on a low heat for 5 mins, then bring to the boil and cook for 10 mins until thick and glossy. Allow to cool. Whisk the 1.2 litres of double cream and condensed milk together in a food processor on high for 10-15 mins until the mixture falls in soft peaks. Pour half into a 1.5 litre plastic tub, then mix in all but approximately 30g of the remaining blackcurrants, followed by a third of the blackcurrant mixture, creating swirls while roughly mixing it in. Pour half the remaining blackcurrant mixture into the remaining leftover whipped cream mixture. Stir in thoroughly until completely purple, then pour it into a 1.5 litre plastic tub. Cover both tubs with tin foil and freeze for 5 hrs. Chill the remaining blackcurrant mixture until needed. Take four tall sundae glasses and line each with 1 tbsp of the blackcurrant mixture. In a bowl, whip the 150ml double cream until stiff, then transfer to a piping bag with a star nozzle. Take a scoop of ice cream from one tub at a time, alternating between the two, adding piped cream and ripped mint leaves after each scoop. Pipe cream on top in a few small rosettes, then drizzle the sundaes with the remaining blackcurrant mixture, add the extra mint leaves and scatter with the reserved blackcurrants.