Blackberry icecream

This is one of my mum’s recipes; it’s so quick and simple, but the results are delicious, the colour’s amazingly intense and it’s the perfect autumnal dessert to have in the freezer for a last minute dinner party. 

Ingredients

250g blackberries, puréed raw

Juice of half a lemon

125g icing sugar

300ml double cream

Method

Mix the blackberries, lemon juice and icing sugar together well.

Whip the double cream until thick, but not stiff.

Combine the cream with the fruit purée and beat well.

You could now use an icecream maker, but I’ve always managed without one by freezing for a couple of hours and then beating again (a food processor is an invaluable asset here!). Freeze again until needed.

Fabulous served with a spiced poached pear or a caramelly baked apple.