Soak the chickpeas in plenty of water for a minimum of 8 hours or overnight
Boil chickpeas and 7 dl water at high temperature under a lid until there is only ¾ dl liquid left
Allow the liquid to cool to room temperature (possibly in the refrigerator)
Boil sugar and 2 dl water until the sugar is dissolved in the water. Also allow this to cool to room temperature
Rinse the redcurrants and blend them in a blender
Put the redcurrants in a sieve and use a spoon to squeeze the juice through the sieve
Mix the redcurrant juice and the sugar water (not the water from the chickpeas!)
Transfer the mixture to your ice cream maker and freeze according to the instructions for the ice cream machine
Use an electric whisk to whip chickpea water till it is a stiff foam (it takes about 10 min)
Pour the chickpea foam into the ice cream machine about 10 minutes before the ice cream is done
Transfer the ice cream to am airtight box and put it in the freezer for at leased 20 min before serving to make sure that it is frozen
