Pre-chill a clean, dry plastic container in the freezer

Put the redcurrants in a colander/strainer, rinse under water and pat dry

In a medium-sized saucepan on a medium heat, cook the redcurrants until they have burst (about 5-10 minutes)

Strain the redcurrants through a fine sieve and combine with sugar to taste. Refrigerate

Whisk the whipping cream until it forms stiff peaks

Gently fold the whipped cream into the cooled redcurrant concentrate trying not to loose too much of the air

Pour into the pre-chilled container, cover and freeze until firm