500 ml heavy cream
370 g condensed milk
150 g blackcurrants
150 g redcurrants
Lightly blend blackcurrants and redcurrants separately. Beat the heavy cream. Add the condensed milk and mix until uniform. Separate in two equal parts. Add the blended blackcurrants to one, redcurrants to the other. Stir thoroughly. Freeze in a sealed container for four hours, stirring occasionally. Decorate with fresh currants.
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