Berry ripple Ice cream



400 grs. fresh or frozen berries (I used a mix)

juice 1 lemon

60 grs. caster sugar

500 cc whipping cream

1 can sweet condensed milk

1 tbsp vanilla extract




Place the berries in a pan with the lemon juice and sugar and cook until syrupy (about 5 to 8 minutes)

Cool then strain the berry sauce through a sieve to remove the pips.

Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to

soft peaks.

Pour the ice cream into a freezable container and swirl through the berry sauce.

Freeze until solid (about 3 to 4 hrs.)

To serve leave out for 5-10 minutes before serving in ice cream cones,or dessert dishes.