Raspberry ripple ice cream

This is a must for summer – rich custard ice cream can only be improved by sharp raspberry sauce rippled through.

Equipment and preparation: For this recipe you will need an ice cream maker.


For the ice cream

  • 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

For the ripple sauce

  • 500g/1lb 2oz fresh raspberries or blackcurrants, rinsed
  • 50g/2oz caster sugar
  • 3 tbsp water