Take black currants, ¼ cup sugar and water in a sauce pan and cook for 5 mins till the currants is softened. Set aside to cool. Remove ¼th of the mix aside.

Now take milk and ½ cup sugar in a sauce pan and reduce it for 10 mins.

Now take flour in a bowl, add little milk to make a thin slurry. Add it in the milk and keep mixing till it is thick.

Now take it off the heat and add in the ½ of the currant, black currant essence and purple food colour.

Pour it in the pan and freeze for 4 hours.

Now take it in a blender and puree till smooth.

Pour it back in the pan, add the reserved black currants and mix well.

Freeze untill solid.

Scoop and serve.