Make an indulgent ice cream treat this Father’s Day.

Ingredients:
Makes 2.5l, serves 12
500ml full cream milk
600ml double cream
50g ground almonds
4 tbsp runny honey
Your choice of fresh fruit –
I used 100g fresh pineapple,
2 kiwis, 1 mango and 100g blackberries. Other great options are raspberries, peaches and fresh cherries.

Method:
1 Remove stones and peel any fruit that you need to, then finely chop them all.
2 Put the cream into a large glass bowl and whisk for 5-6 minutes until thick.
3 Whisk in the milk gradually, then the ground almonds and honey.
4 Stir in all the fruit except the blackberries and mix well, then gently fold in the blackberries. This stops the ice cream going too pink.
5 Pour the mixture into a large lidded tub. I used a plastic tub that had chocolates in at Christmas.
6 Freeze for two hours, then stir the mixture with a fork to help mix the fruit from the bottom. Do this again after another hour then leave it overnight.
7 Take the tub out of the freezer about 10 minutes before you need to use it.
8 Serve in a bowl or scoop some onto a cone.