500ml Double cream (or try half cream and half yoghurt)
150g icing sugar
2 tbsp St. Dalfour Fruit Spread
120ml lemon or lime juice
100g pureed fruit of your choice
Method
Dissolve the icing sugar in in the lemon/lime juice
Add your chosen St. Dalfour Preserve
Whip the cream into peaks
Gently stir the sugar mixture into the cream
Place the mixture into a freezer proof container and freeze until set
Add a scoop or two to a shop bought ice cream cone or enjoy on its own!
Chef’s tip: Why not add a drop of your favourite liqueur for a dinner party option