Iced Fruit Juice Cream

Ingredients

• 2 cups Currants or raspberries, fresh or preserved (About 1 pint of fruit; can use other berries or preserved fruit for tarts)
• 5 ounces Sugar, granulated (About 2/3 cup; adjust to taste based on fruit sweetness)
• 1 tablespoon Lemon juice, fresh (To taste, for brightness)
• 2 cups Heavy cream (1 pint)

Instructions

1. 1Press the currants or raspberries through a fine-mesh sieve to extract the juice, discarding the seeds and pulp. You should have about 1 cup of strained juice.
2. 2In a large bowl, combine the strained fruit juice with the sugar and lemon juice. Stir until the sugar is completely dissolved.
3. 3Pour the heavy cream into the fruit mixture and stir to combine thoroughly.
4. 4If desired, whisk the mixture vigorously for 2-3 minutes to incorporate air and create a lighter texture before freezing.
5. 5Pour the mixture into a shallow freezer-safe container or ice cream maker. If using a container, freeze for 4-6 hours, stirring every 30-45 minutes during the first 3 hours to break up ice crystals and create a smooth texture. If using an ice cream maker, follow manufacturer's instructions.
6. 6Remove from freezer 5-10 minutes before serving to soften slightly. Scoop into serving dishes.