Ingredients

• 600ml/1 pint 1fl oz double cream
• 600ml/1 pint 1fl oz full-fat milk
• 1 vanilla pod
• split
• seeds scraped out with a knife
• 10 large free-range egg yolks
• 225g/½lb caster sugar
• 500g/1lb 2oz fresh raspberries or blackcurrants
• rinsed
• 50g/2oz caster sugar
• 3 tbsp water

Directions

• For the ice cream
• pour the cream and milk into a large saucepan
• whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling
• remove the pan from the heat. Remove the vanilla pod (it can be rinsed
• dried and re-used in another recipe).
• Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture
• whisking continuously
• until the mixture is smooth and well combined.
• Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes
• stirring continuously
• until the mixture is thick enough to coat the back of a spoon.
• Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming
• then set aside to cool for 30 minutes.
• Meanwhile
• for the ripple sauce
• place the fruit
• sugar and water into a large pan and bring the mixture to the boil
• stirring regularly. Reduce the heat until the mixture is simmering
• then continue to simmer for 8-10 minutes
• or until the fruit has broken down.
• Strain the fruit mixture through a sieve into a clean pan
• squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
• Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.
• Pour the cooled custard into an ice-cream machine and churn according to the manufacturer's instructions
• until thick and smooth.
• Spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce.
• Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife
• marble the ice cream and ripple sauce lightly
• then cover the container with a lid and freeze for 3-4 hours
• or until solid.
• Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for 10 minutes before serving.