Fruit Ripple Ice Cream

 

This recipe can be used for any soft fruit either on its own or as a fruit mix as I have done here.

Put an equal mix of double cream and  natural yogurt into am ice cream maker with a few table spoons of icing sugar and churn.

While the ice cream is churning place your fruit - I used red currants, strawberries, raspberries and cherries - in a saucepan with a dash of lemon juice and a few tablespoons of caster sugar, heat gently until the fruit collapses and releases all it juices.

You then need to push the pulp through a sieve with the back of a wooden spoon or spatula until you have collected all the juice and pureed fruit in a clean saucepan.

Warm through and stir together to mix the pulp and juice together then leave to cool before chilling in the fridge.

Layer a ice cream tub with an inch or so of ice cream then a thin layer of fruit puree repeat until you have used up all of both.

Chill in the freezer for 20 mins or so to firm it up, then run the edge of a pallet knife up and down the tub to create the ripple effect.

Return to the freezer until needed.