Blackcurrant Ripple Ice Cream
100ml apple juice
175g caster sugar
500ml whipping cream
400g sweetened condensed milk
2 tsp vanilla essence
1. Put the blackcurrants and the apple juice in pan, bring to the boil and turn down, simmering for 5 minutes. Add the sugar, stirring until dissolved and cook out for another 5 minutes, letting it thicken a little. Cool. Leave 4 spoons of this fruit aside for garnish.
2. Rub the rest of the cooked fruit through a sieve to get rid of the seeds.
3. Beat the whipping cream until it makes peaks, pour in the condensed milk and vanilla essence and whisk back up to peaks again.
4. Pour the cream mixture into a freezer box and drizzle half of the blackcurrant purée over the top. Stir the mixture gently to ripple the purée through it. Cover with a lid and freeze for 4 hours.