Fruit Ice Cream

Fruit purées with whipped cream make a good alternative to custard for ice cream. They tend to freeze hard, so sweeten well, whisk in egg whites or mix in alcohol for softer results.

1. Prepare 300 ml fruit purée and sieve to remove seeds. Add lemon juice to less acidic fruits, such as strawberries, blueberries or, as here, ripe cherries. Sweeten with 2-4 tbsp icing sugar, depending on how sweet the fruit is.

   

2. Whip 300 ml double cream until it stands in soft peaks, then fold it into the fruit purée. Freeze the mixture in a sorbetière or in the freezer, whisking it several times until smooth.