Summer berry ice cream

Serves 6-8

You will need:

• 600ml cream

• 125g icing sugar, sifted

• 2 teaspoons vanilla extract

• 2 eggs, separated into whites and yolks

• 100g strawberries

• 100g raspberries

• 100g blackcurrants or redcurrants

• 3 tablespoons caster sugar

• Juice of a lime

• Extra berries, to serve

1 In a bowl, whip the cream, the sifted icing sugar and the vanilla extract together until the mixture forms soft peaks.

2 In a separate bowl, whisk the egg yolks until they are pale and creamy. Use another spotlessly clean bowl for the egg whites, and beat them until they form stiff peaks.

3 Stir the whisked egg yolks into the cream, sugar and vanilla mixture, and then carefully fold in the beaten egg whites. Transfer the ice cream to a sealable container. Place it in the freezer, and leave it for two hours, until it is just beginning to freeze.

4 While the ice cream is freezing, put the strawberries, the raspberries and the blackcurrants or the redcurrants, whichever you’re using, the caster sugar and the lime juice in a food processor and whizz them to form a smooth puree — you could also use a hand blender to do this.

5 Pour the berry, sugar and lime juice mixture into a saucepan and put it on a medium heat. Simmer the berry puree for 10-15 minutes, stirring it regularly, until it is thick and jam-like. Leave it to cool completely.

6 After the two hours, remove the ice cream from the freezer, stir it well to break up the ice cream, then gently ripple the cooled berry puree through it. Return the ice cream to the freezer for 12 hours, or overnight, until it is frozen solid.

7 Serve the ice cream in scoops with some berries on top.