Fig sorbet

• 12 very ripe black figs
• 1 lemon, juiced
• 200 g caster sugar
• 1⁄2 cup double cream, plus 5 t

1 Peel the figs, leaving about 20 percent of the skin attached. Place the figs and lemon juice in a food processor and process coarsely. Place in a bowl and stir in the sugar and cream.

2 Freeze in a shallow container, stirring every half hour, or churn in an ice- cream machine according to manufacturer’s instructions.