Ingredients:
50g blackcurrants
300ml double cream
500g Total Greek Yoghurt
250g rose petal jam
150g sugar
120ml rose water
method:
- Put the blackcurrants in a bowl and crush, then strain so only the juice is left.
- Whisk the double cream until forms stiff peaks. Stir in the Total Greek Yoghurt, the rose petal jam, sugar, rose water and blackcurrant juice.
- Pour into a 1.5 lt shallow plastic container with a lid and freeze overnight. Remove the ice cream, cut into chunks and blend in food processor until smooth and creamy. Freeze until required.
