Autumn fruit: blackberries

Prep time: 25 minutes
Freezing time: 6-8 hours

Ingredients
300g fresh blackberries
100g caster sugar
100ml water
200ml tub Greek yoghurt
150ml double cream

1. Place the blackberries, sugar and water in a saucepan and simmer gently for 20 minutes, stirring occasionally until the berries have broken down and the sugar is dissolved. Strain through a nylon sieve, using a wooden spoon to push the juice through. Discard the seeds and allow the blackberry syrup to cool slightly.

2. Whisk together the yoghurt, cream and syrup until well blended and slightly thickened. Pour into a shallow plastic tub and place in the freezer. (If you have an ice cream maker, use according to manufacturer's instructions.)

3. After two hours, whisk the still soft ice cream using an electric whisk (just whisk in the container) or food processor, to break up any ice crystals. Return to the freezer for another 4-6 hours or until frozen solid.

4. Remove 10 minutes before serving so it is soft enough to scoop.