300 ml/0.5 pt pureed soft or stewed fruit
300 ml/0.5 pt double (heavy) cream
5 ml/1 tsp lemon juice
Sieve (strain) the fruit puree if it contains any lumps or pips. Whip the
cream until very thick but not too stiff, then blend in the puree and
lemon juice. Pour into a freezer container and freeze for 1 hour. Turn out
into a chilled bowl and beat until smooth. Return it to the container and
freeze until firm.