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Whizz the chunks in a food processor to a smooth, thick cream, and freeze again. By Xanthe Clay Before shying away from the thought of making ice cream, all you need to make this rhapsody in rose pinks is a good strong liquidiser and to pre-freeze the fruit – or even better buy ready-frozen fruit which tends to be loose and not stuck together in clumps that can be hard to process.
Remove from the heat and leave to plump up overnight (turn the fruit over every so often).
Rub the whole lot through a fine sieve, then chill in the fridge. If you don't have one, pour the mixture into a shallow plastic box, cover and freeze for three hours or so.
Turn the frozen mixture out on to a board and cut into chunks with a large knife.
But if you've got a little spare time on your hands, why not try making your own ice cream?
Whether you have an ice cream machine or not, the below recipes will let you create delicious ice creams in unusual flavours you won't find in the supermarket.