This recipe happened because the raspberry canes planted in our garden several years back finally decided to fruit resulting, in June 2017, in a (very welcome) glut. Ours have an amazing flavour but aren’t particularly sweet so the amount of sugar will vary significantly according to your fruit. The luxurious, sharp fruity flavour sits very well with the rich, chocolatey nibs.

500g raspberries, hulled

200ml double cream

1 scant tablespoon of cacoa nibs (we use naturya)

3-5 tbsp caster sugar

• Put the raspberries in a medium saucepan along with 2 tablespoons of sugar and a dash of water. Slowly bring to the boil and cook with the lid on for 5 minutes.

• Press the raspberries through a fine sieve, discarding the seeds – it should yield about 375 of puree/juice. Add sugar to taste, it should be only just sweet enough.

• Mix in the cream, and check again for sweetness.

• Dry fry the cocoa nibs for 2-3 minutes until the chocolaty aroma is released. Stir into the raspberry/cream mixture. Either freeze in a container, stirring mid way through or put into in ice cream maker