Method

• 1.
  Whiz all ingredients in a food processor to a thick puree. Strain mixture through a fine sieve, pressing down to extract as much liquid as possible. Discard solids.
• 2.
  Churn puree in an ice-cream machine according to manufacturer's instructions, then freeze until firm. If hand-churning, place your ice cream mixture in a large, shallow plastic or metal container (this will give a greater surface area and help the mixture to freeze faster). Cover tightly with plastic wrap, then freeze for 1 1/2 -2 hours until frozen at the edges. Remove the ice-cream from the freezer, transfer to a bowl if necessary, then beat using electric hand-beaters until smooth. Return to the freezer, then repeat this step 2 or 3 more times — this beating process will prevent ice crystals from forming and ensure you end up with a smooth, rich ice cream. Serve in cones if desired.