Third taste of Foolproof Freezer Cookbook (Kyle Books, USA edition, August 2012) by Ghillie James has summer treat spelled all over it.

Black and Red Ice Cream

2 and 1/2 cups black currants

heaping 1 and 1/2 cups red currants

4 tablespoons sloe gin or apple juice

1 and 1/2 (14-ounce) cans lowfat or regular condensed milk

3 cups plus 2 tablespoons heavy cream

4 meringue cookies or meringue cups, lightly crushed (optional)

I thought it would be nice to make an ice cream with red currants as they seem to be overlooked for desserts. You could make this with just black currants if you like, but a mixture works better than red currants on their own. The fruits can be cooked from frozen if you have not bought them fresh. Eat it within a couple of weeks, as it tends to lose its texture if you leave it for too long.

Makes about 2 quarts 

In a saucepan, place the black currants, red currants, gin, or juice and simmer for 5 to 10 minutes, stirring occasionally. When the currants look like they have more or less burst, strain through a strainer over a bowl and, using a spatula, push all the puree through. Let the puree cool.

Using a hand mixer, whip the cream until floppy, then beat in the condensed milk and berry puree. Using a spoon, fold in the meringue (if using) and turn into a 2-quart container.

Place in the freezer for at least 4 to 5 hours, or until frozen.

Remove 20 minutes or so before eating and let stand in a cool place.

Turn out onto a plate and cut into slices.

(* Recipe from Foolproof Freezer Cookbook by Ghillie James-Kyle Books, US Edition, August 2012-reproduced with permission- Photography by Tara Fisher)