Wash and pluck the currants, puree 400 g of them and pass through a fine sieve. Stir half of the sugar into the puree. Mix the remaining currants with the remaining sugar and refrigerate. Whip the cream until stiff and mix with the currant puree. Pour the mixture into a metal bowl and place in the freezer for 2 hours. To serve, shape balls out of the ice cream with the scoop and place in shortcrust pastry bowls. Garnish with the remaining currants.
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