Raspberry Ripple Ice Cream

Method

1. 1

   Make the raspberry sauce

   Cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 8 minutes until thick and jammy. Strain through a sieve to remove seeds. Cool completely.

   
2. 2

   Make the vanilla base

   Stir vanilla extract into the condensed milk.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the vanilla condensed milk into the whipped cream gently.

   
5. 5

   Ripple and freeze

   Pour half the ice cream into the container, drizzle half the raspberry sauce, repeat. Drag a skewer through to create ripples. Freeze for 6 hours.

   
6. 6

   Serve

   Scoop and serve with fresh raspberries and a mint sprig.