½cuplemon juice, freshly squeezed (approximately 2-3 medium lemons)
Make sure currants are all de-stemmed. Add currants and sugar to medium pot and stir gently to blend. Cook over low heat until currants have burst and are jammy, about 5-10 minutes. If needed, use a potato masher to extract as much juice as possible.
Strain through a fine wire mesh sieve into a small bowl. Use a spatula or spoon to press as much of the currant sauce through the sieve as possible. Repeat more times than seems necessary - you'll be surprised how much you can extract. You'll know you're done when you're left with only the currant seeds in the strainer. Set the currant puree aside to cool completely.
Lemon Mascarpone Ice Cream
In a large bowl, combine all ice cream ingredients and whisk gently until completely blended together. Cover and place in refrigerator to chill for 4 hours or overnight.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the ice cream to an 8 x 8 metal pan. Working quickly, drizzle the currant sauce over the ice cream with a spoon. Using a toothpick or knife, swirl the sauce through the ice cream. Cover container with plastic wrap and freeze for at least 2 hours before serving.
Lemon Mascarpone Ice Cream with Currant Swirl https://www.theflouredtable.com/lemon-mascarpone-ice-cream-with-currant-swirl/