It is not available commercially. If you don't make it yourself or know somebody who makes it, you're missing out.
1 1/2 lbs of blackcurrants
10 oz water
10 oz sugar
Cook the blackcurrants, sugar and water in a big pot until the blackcurrants are soft.
Strain the juice through a sieve and set aside to cool. When the juice is room temperature, put it in the refrigerator to cool.
You will be mixing this syrup with an ice cream base.
2 large eggs
2 cups or 600 ml of heavy cream
1 cup or 300 ml of milk
1/2 cup of sugar
Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar a little at a time until it all combined. I like to test it to make sure the sugar is dissolved. Dip a clean finger in and rub between two fingers. If you don't feel the grittiness, it's done. Whisk in the cream and milk until everything is all mixed.
At this point, I put the ice cream base in my ice cream maker. I set the timer for 60 minutes. At about 45 minutes, I pour some of the cooled blackcurrant juice in. I can't put all of it in because it won't fit. I usually manage to get about half in.
