Method

• 1

  Put the blackcurrants in a bowl and crush, then strain so only the juice is left.

• 2

  Whisk the double cream until forms stiff peaks. Stir in the Total Greek Yoghurt, the rose petal jam, sugar, rose water and blackcurrant juice.

• 3

  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.