Summer fruit ice cream

Summer fruit ice cream is a milk-based ice cream made with any fruit you fancy. I used a mixture of blackberries, raspberries, blueberries, currants and cherries. Tell me, in which shop-bought ice cream will you find so much fruit? On top of that, the whole thing is served with a fruit sauce, slightly tart, and enjoyed as a dessert on one of the warmer recent days… Perhaps the fact that the recipe is incredibly simple and does not even require an ice cream maker will convince you?

Makes 1 litre of ice cream.

Ingredients for the summer fruit ice cream:

• 700 g any fruit (the original recipe used cherries), fresh or frozen
• 1 tin sweetened condensed milk (about 400 g), chilled
• 30 ml lemon juice
• 300 ml double cream, chilled

For the sauce:

• 3 tablespoons fruit jelly crystals (for example cherry or blackcurrant)
• 1 tablespoon potato starch

Chill the condensed milk and double cream thoroughly (preferably place them in the refrigerator the day before).

Wash the fruit and remove any stones, stalks or stems. Place in a saucepan with 125 ml water. Bring to the boil, simmer for 5 minutes, then remove from the heat and leave to cool. Drain the fruit through a sieve (without pressing it), reserving the juice. Blend the fruit, but not too finely; it is best if some fruit pieces remain. Add the lemon juice and stir.

Whip the double cream until stiff. Gradually pour in the condensed milk while continuing to whip. Finally, add the fruit and mix well. Transfer the finished ice cream mixture into a container and freeze for approximately 6 hours.

Prepare the sauce: top up the reserved fruit juice with water to make 300 ml in total and bring to the boil. Dissolve the potato starch in a small amount of water, stir into the sauce and bring back to the boil. Remove from the heat and stir in the fruit jelly crystals until dissolved. Leave to cool.

Before serving, drizzle the summer fruit ice cream with the fruit sauce.

Enjoy!

Recipe source: Asda Magazine.