Instructions: Roughly chop the Boysenberries and mix with the caster sugar.

Whip the cream until it just thickens and starts to hold its shape, but not stiff and standing in peaks.

Fold the cream into the chopped Boysenberries with the hazelnuts if using and transfer to a suitable freezer container.

Freeze the mixture until it starts to become solid around the edges. Remove from the freezer then beat with a spoon, return to the freezer.

Repeat this process at least one more time once it has started to solidify again. Freeze until required.

When ready to serve remove from the freezer and leave in the refrigerator for 30 minutes to soften slightly.

Notes Serve in scoops decorated with sprigs of fresh mint and accompany with home-made shortbread or hazelnut biscuits.

NOTES : A quick and simple recipe for ice cream that does not require an ice cream maker.

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