Ingredients

1 pint or 1 pound of fresh fruit

1/2 cup granulated sugar

1/4 cup water

3/4 cup cold heavy cream

Preparation

  1. Remove pits, peel etc. from fruit
  2. Put the fruit in food processor with sugar. Let the blades spin for a few moments. Then add 1/4 cup water and 1/2 cup heavy cream and finish pureeing. 3, Whip the 1/4 cup remaining heavy cream until it thickens a little, but not to the density of whipped cream.
  3. Put the pureed fruit into a bowl and fold in cream. Put the bowl into the refrigerator for at least 1 hour.
  4. Place the mixture in your ice-cream maker and proceed, following the manufacturer’s instructions.

When done it will be rather soft, but ready to eat all the same. If you like it firmer, put it in a plastic container with a tight sealing lid and leave it in the freezer for 3-4 hours.

If preparing it much longer in advance, let it soften in the refrigerator for at least 30 minutes before serving.

It tastes best when soft.