The simplest type of ice cream: make a sweet fruit purée, add whipped cream, freeze. I often find commercial strawberry ice cream a bit disappointing, but this actually tastes of strawberries. Look out for sweetly perfumed varieties, such as English Rose (in Waitrose) and Driscoll Jubilee. It's best eaten quickly after making and slightly soft. You can try it with other berries, though you'll have to sieve blackcurrants, raspberries and the like, and may also have to adjust the sugar. Remember: cold kills flavour, so the mixture needs to be sweeter than you think.

Serves 6

350g ripe British strawberries

1 lemon, juiced

½ orange, juiced

¼ tsp natural vanilla extract

125g caster sugar

300ml chilled whipping cream

Cut out the stalks and leaves from the strawberries. Whizz the fruit to a purée in a food processor or blender, then mix with the lemon and orange juice, vanilla extract and sugar. Leave to stand for an hour or two until the sugar has dissolved.

Whip the cream until it forms soft, lolloping peaks. Stir in the strawberry purée and gently whip to combine. Churn in an ice-cream machine or still-freeze (see link).

After churning, scrape into a container, cover and give it a couple of hours in the freezer to harden to a softly scoopable consistency, then eat immediately. If

you find it freezes solid, let the ice cream soften again for 15-20 minutes in the fridge before serving.

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