Fresh Fruit Ice Cream

FIONA SMITH

Makes

1 LITRE

Preparation

15 MINUTES

Cook

10 MINUTES

Ingredients

600g fresh fruit flesh
2 cups cream
400g can sweetened condensed milk

This is a very simple, no-churn ice cream loaded with fruit. For the fruit purée, weigh out your fruit after it has been de-seeded and peeled if necessary (fruit with tough skin such as mango need to be peeled, but soft-skinned fruit such as plums can be blitzed fine enough in the food processor without peeling). If using canned fruit, it won’t need to be cooked, just drained well and any stones removed.

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Instructions

1.Put the fruit flesh into a blender or food processor and blend to a purée.
2.Pour into a wide pan and heat over a low-medium heat for about 10 minutes to reduce by half, until you have about 1 cup of purée. Cool.
3.Whip the cream to soft peaks.
4.Combine the condensed milk and fruit purée in a bowl, add a spoonful of the whipped cream and stir through to loosen, then fold into the remaining cream.
5.Transfer to a container with lid and freeze overnight.
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