Ingredients:

300ml double cream
200ml unhomogenised whole milk (well stirred)
100g caster sugar
1 tsp vanilla extract
1 medium ripe mango, peeled and chopped (approx. 150g)
1 ripe peach, peeled and chopped (approx. 150g)
Zest of ½ lime

Method:

• Blend the mango and peach together into a smooth puree. Stir in lime zest.
• To make the ice cream base, gently heat the milk, cream, and sugar in a saucepan until the sugar dissolves. Don’t let it boil. Remove from heat and stir in vanilla extract.
• Let the cream mixture cool slightly before mixing in the fruit puree until fully incorporated.
• Refrigerate for at least 1 hour until very cold.
• With an ice cream maker: Churn according to manufacturer instructions.
• Without a machine: Pour into a shallow freezer-safe container. Freeze for 1 hour, then stir vigorously with a fork to break ice crystals. Repeat every 30–45 minutes until creamy and frozen (~3–4 hours).
• To serve, scoop into bowls or cones and top with chopped fresh mango, peach slices, or a sprig of mint.