Seriously Creamy blackcurrant curd and meringue ice cream

home made blackcurrant curd and lightly broken meringue mixed with double cream and lemon zest; frozen in a block for slicing and serving with fresh fruits of the forest

What makes it the ultimate summer Seriously From Waitrose dessert?

Packed full of traditional English fruit and very creamy. A new twist on a summer type pudding and best of all it's wheat free!


  • home made black currant curd (using your recipe which is fab)
    300g blackcurrants, stalks removed
    10 medium eggs, 5 separated
    150g unsalted butter, cut into small cubes
    150g caster sugar
    1 lemon, juice
    100ml super cassis

    50g meringue broken into large pieces
    grated zest and juice from 1 lemon
    300ml double cream
    about half a jam jar's worth of the blackcurrant curd above


  1. Make curd using the Waitrose recipe. lightly break up meringue so it's in crunchy pieces, whip th e cream til the whisk leaves a trail wen lifted. Add lemon zest, juice and blackcurrant curd and mix in gently. Add meringue stirring carefully so as not to break up the consistency. Spoon into a loaf tin sized container and freeze for 6 hours at least. Before serving allow to rest and warm up a little for a few minutes. Serve sliced with lots of summer fruit - and a glass of kir royale