Mary Berry’s fruity ice cream is so easy, you’ll feel like you cheated

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284ml carton double cream

500g carton good-quality ready made custard

100g golden caster sugar

100ml / 3½ fl oz dark rum, plus 1 tbsp extra

170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)

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Whip the cream in a large bowl until it is softly whipped, then stir in the custard. Place that in the freezer for about an hour and a half, until it begins to freeze around the edges.

As that freezes, put the sugar in a skillet with the rum. Heat over low heat until the sugar has dissolved, then add in fruit. Let simmer for one minute as the fruit plumps up. Pour it all into a wide bowl and leave until cold, about an hour.

Take the cream and custard mixture out of the freezer, and whisk to break it up. Add in the cooled fruit and mix it all together. Pour that mixture into a 1.2 litre/ 2 pint pudding dish, and cover and freeze until firm.

The ice cream can last in the freezer for up to a month. If it gets too hard to serve, just dip the dish in hot water to loosen the ice cream from the sides.