1. Place the mixed berries in a food processor and pulse until smooth, adding lemon juice until slightly tart.
2. Force the mixture through a fine mesh sieve to remove the seeds (optional), catching the puréed fruit in a bowl.
3. In a separate glass bowl. combine the custard and double cream, and mix until smooth.
4. Add the fruit purée and stir to combine, before covering with cling film.
5. Place in the freezer and allow to chill for around 60 minutes.
6. Remove the cling film and stir the ice cream mixture well, before recovering and placing back in the freezer.
7. Repeat the process 2-3 more times until the ice cream is frozen and smooth.
8. Your ice cream can be served immediately, or it can be stored in the freezer for up to two months.
To make fresh ice cream, we always start by making a custard, but in this simple recipe, we’re taking a short cut. By combining some shop-bought fresh custard and some double cream, we can skip the fiddly bit and end up with a delicious homemade ice cream without any of the fuss. Why not try using other fruits to make different flavour ice creams?