If you use an ice cream maker, you’ll need to freeze this in two batches, though of course you can halve this recipe and process it in one go. We use braeburns or coxes. It's a lovely rich early autumnal dessert which makes the most of wind fall apples and hedgerow berries that works beautifully with shortbread biscuits or the Compressed Apple Terrine with Apple Crisps

300g blackberries

60g elderberries (or more blackberries)

1 heaped tbsp caster sugar (you may need more sugar or honey depending on the blackberries)

600g dessert apples, peeled, cored and cut into chunks

250ml double cream

• Put the blackberries and elderberries into a small saucepan with the sugar and gently bring to the boil. Cook with lid on for 10 minutes then remove from heat and allow to cool slightly. Check for sweetness and add more sugar or honey to taste. Sieve to create about 200ml of puree. Set aside

• Put the apples in a small saucepan and gently bring to the boil. Cook with lid on for 7-8 minutes or until very soft then remove from heat and allow to cool slightly. Blitz in a liquidizer until very smooth, to create about 400ml of puree

• Mix the blackberry and apple purees with the cream, and freeze, or process in your ice cream maker