Trim the red currants, clean them & put them in a pot. If you like reserve some red currants for decoration.
Add water & icing sugar & bring to a boil. Let it cook for some minutes until all is dissolved & rather runny.
Pour the mess into a colander (w/ a bowl underneath) & stir until you get a creamy red sauce. Only pits & skins shall remain in the colander - discard them.
Put the red sauce in the fridge.
Whip the cream w/ the icing sugar until stiff.
Add the yoghurt & mix w/ a spoon.
Put the mess in a freezer suitable container & let it freeze for about 30 min.
Mix again & let it freeze for another 30 min.
To serve: Distribute the ice into glasses or small bowls & add the cold red sauce.