Berry Ripple Ice Cream
Serves 12
400g fresh or frozen berries
Juice of 1 lemon
55g caster sugar
1pt whipping cream
400g condensed milk
1tbsp vanilla extract
To serve:
Waffle ice cream cones
Place the berries in a pan with the lemon juice and sugar and cook until syrupy (about 5-10 minutes).
Cool then strain the berry sauce through a sieve to remove the pips.
Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks.
Pour the ice cream into a freezable container and swirl through the berry sauce.
Put in the freezer and stir once an hour for three hours.
To serve, leave out for 5-10 minutes before serving in ice cream cones.
• You can use any berries for this – try blackcurrants, blueberries or raspberries. Adjust the sugar with the fruit according to taste.
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