Place all ingredients (except ice cream) in a pot and bring to a boil. Lower heat, cover and cook until the berries burst, about 8 minutes. Cool a bit, then push through a sieve with the back of a spoon to remove the stems, skins and seeds. Do a taste test to see if more maple syrup needs to be added. Cover and chill.
In a bread loaf pan or other vessel of your choice, add a layer of ice cream about an inch thick. Pour some of the redcurrant sauce to cover the ice cream. Place in freezer and allow to harden. Repeat process finishing with a layer of ice cream. When ready to serve, if you have any sauce leftover, drizzle on top.
Notes
The Culinary Chase’s Note: Allowing the ice cream to soften slightly will make it easier to spread. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/07/redcurrant-ripple-ice-cream/