This is the simplest way to make ice cream. Whipping the cream gives it a more airy texture, but if you're feeling lazy, just mix the cream straight from its carton into the fruit purée. Soften for up to 30 minutes in the fridge before serving.
Serves 4
200g strawberries, hulled
200g raspberries
200g caster sugar
1 tbsp distilled orange-flower water
Juice of 1 lemon
284ml double cream
Purée the strawberries and raspberries and pass through a sieve into a mixing bowl. Add the sugar, orange-flower water and lemon juice. Stir until the sugar has dissolved.
In a separate bowl, lightly whisk the cream until it begins to thicken, then gradually whisk in the puréed fruit. Tip into a container, cover and freeze until needed.