Granny’s jam ice cream

THIS recipe, for possibly the world’s easiest ice cream, comes from River Cottage head chef Gill Meller — or, more accurately, from his granny. You don’t need an ice-cream maker, you don’t even have to take the mix out of the freezer to stir it, you just whip it all together and freeze. It’s a good way of using up double cream that’s about to turn because the condensed milk is sweet enough to mask any slightly sour flavours.

MAKES ABOUT 1.3 LITRES

800ml double cream (less than fresh is fine) 400ml tin condensed milk 1 teaspoon vanilla extract About 150g jam, whatever flavour you like USING an electric hand mixer, or free-standing mixer, whisk the cream, condensed milk and vanilla extract together until the mixture holds soft peaks. Use a spatula to scrape the creamy mixture into a plastic container. At this point, you could put the ice cream base into two containers and make two different flavours). Beat your jam a little if necessary, to soften it, then dollop it over the surface of the ice cream mixture and use a knife to ripple it through — don’t overmix. Seal and freeze for at least six hours. Remove the ice cream from the freezer around 20 minutes before you want to serve it, to allow it to soften slightly.