Ice cream makers are for losers. This no-churn ice cream will guide you to the right path
• 500 grams any berry or a mix, blitzed to a pulp in a food processer
• Juice of 1/2 lemon
• 500 milliliters double cream
• 165 grams icing sugar
1. Stir the icing sugar and lemon juice through the fruit pulp to dissolve it.
2. Add to a bowl with the double cream and whisk until soft pillowy peaks form.
3. Pop into a Tupperware and chill in the freezer for at least 5 hours but preferably overnight.