This is pure back-to-basics cookery- literally iced cream. There’s no faffing about with ice cream makers or putting a bowl in the freezer overnight, it truly is whip it up and freeze it stuff. Any flavours would work well here and you could always make a ripple version by swirling through a fruit compote but I like the full heady flavours of mixed fresh berries. The frozen packs you get at the supermarkets sometimes have a few too many blueberries and blackcurrants, so try and limit those to ensure you get a lovely rosy colour. If you like more of a tang then leave them in!

Makes 1L

Ingredients:

500g any berry or a mix, blitzed to a pulp in a food processer

juice of ½ lemon

500ml double cream

165g icing sugar

Recipe:

1. Stir the icing sugar and lemon juice through the fruit pulp to dissolve it.

2. Add to a bowl with the double cream and whisk until soft pillowy peaks form.

3. Pop into a Tupperware and chill in the freezer for at least 5 hours but preferably overnight.