This Berry Ripple Icecream recipe uses a berry jam of your choice to ripple through a homemade vanilla icecream. You will need an icecream maker. I bought an icecream maker a while back and whilst I had made mango gelato, strawberry gelato and rose & raspberry sorbet, I hadn’t actually made proper icecream so when I saw this recipe I thought it was a perfect time to give it a go.
If you can’t be bothered making your own icecream, partially melt some store-bought icecream and stir some jam through it to get the same result. You could also try my Healthy Banana Icecream Recipe.
300 ml milk
1/2 cup sugar
3 egg yolks
1-2 tsp vanilla essence or paste
300 ml cream
4-5 tbsp jam of your choice
In a saucepan, whisk together the milk, sugar, egg yolks and vanilla. Heat over a low heat, stirring constantly until the custard thickens. The recipe I followed said until it coats the back of a spoon but I must have had a different idea of what that actually meant because I stirred it for a very long time before I decided that it wasn’t going to get any thicker. Cool completely and chill.
Whisk the cream until soft peaks form, then fold through the chilled custard.
Pour into an icecream machine to churn until lightly frozen. Add the jam and churn briefly to ripple the jam through the icecream. Scoop into a container and freeze. Makes 1 litre.