You guys who make their own ice cream will know how hard they set in the freezer, so what I like to do is keep chunks of fruit in the freezer and make instant ice cream.
This doubles as a custard, so if you have non frozen fruit you can do the same thing and keep it in the fridge!
You can use strawberry, kiwi, blueberry, banana or other berries
Make 4 small portions
Ingredients
The flesh of 1 large mango (diced frozen)
2 egg yolks
1 tsp vanilla extract
2 heaped tbsp. double cream or thick coconut cream-you an add more or less
Opt 1 tsp honey, maple or rice malt syrup
Method
Blitz everything but the cream in a food processor. When smooth and creamy add your cream and pulse once or twice until combined. If it is a little runny just pop back in the freezer. I make this before dinner and its ready to have 30 mins later. You can either freeze the leftovers or keep in the fridge as a mango custard
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