Raspberry ripple ice cream

Serves 6

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Method

The day (or up to 2 days) before, start by making the raspberry purée. Preheat the oven to 190C/170C F/Gas 5. Put the raspberries on a roasting tray, shake the sugar over and roast in the oven for 8–10 minutes until soft and juicy. Transfer to a food processor and blitz to a smooth purée, then pass through a fine-mesh sieve to remove the pips. Add the crème de cassis and set aside to cool. Cover and put in the fridge.

For the ice cream, pour the milk and cream into a heavy-based pan and add the split vanilla pod. Slowly bring to simmering point, then turn off the heat and leave to infuse for 10 minutes. Strain through a fine-mesh sieve into a clean pan. In a separate large pan, whisk together the egg yolks and sugar, then pour in the warm cream mixture, stirring continuously. Put back on the stove and heat gently until it begins to thicken or when you run your finger through it on the back of a wooden spoon your finger leaves a trail. Allow to cool, then cover and put in the fridge overnight.

The next day, churn the ice-cream base in an ice-cream maker, according to the manufacturer’s instructions, until thick and creamy. Spoon one-third of the mixture into a container, then spoon over a layer of raspberry purée and gently swirl it into the base mixture. Repeat this process twice more, each time marbling the purée gently into the ice cream, then freeze for 3–5 hours or overnight. Serve scooped into cones or bowls.

COOK’S NOTES
The gelato setting on an ice-cream maker works beautifully too, giving you
a light and airy ice cream. You can swap out the raspberries for blackberries, blackcurrants or strawberries.