600 ml Devon Double cream

300g Blackcurrants

150g Granulated sugar

1 teaspoon lemon juice

Optional - 1 tablespoon brandy

Place the blackcurrants, sugar and lemon juice with 2 tablespoons of water into a saucepan, and cook gently until the fruit is soft. Allow to cool and then rub through a sieve or puree in a food processor. Whisk the double cream until just soft and light, do not over beat, and gently stir in the cold blackcurrant pulp, and brandy. Pour into a freezer container and freeze. This is good with mixed summer berries and meringues.