Soft-fruit ice cream recipe
approx. 200g soft fruit (we used wild strawberries)
150g caster sugar
700ml full fat milk
300ml double cream
Cook the fragoline (or soft fruit of your choice) with the
caster sugar in a saucepan to make a fruity compote.
Remove from the hob and blend to a smooth coulis.
Allow to cool and then whisk together with the full fat milk
and double cream.
Pop the mixture in the ice-cream maker or churn by hand to
As simple as that!
Giuseppe would make ice-cream the traditional way, with an egg custard. But the
children wanted an egg-free ice-cream (our lovely free range chickens lay
gorgeous eggs, but they are full of flavour and can overpower a delicate
ice-cream), hence this simple recipe.