Pineapple peach ice cream

Puree the pineapple with the peaches or nectarines.

Boil 75 ml of water with 75 grams of sugar and the juice of 1 lime in 2-3 minutes to a syrup and allow to cool slightly.

Mix the syrup and possibly 1 tablespoon chopped fresh basil through the fruit puree.

Spoon the mixture into ice lolly pops or small plastic containers or cups. Cover it with cling film and stick a stick or long spoon through it into the fruit puree. No cling film. Then prick the sticks in after 1.5 hours of freezing. Freeze the ice creams for a total of 3-4 hours.