Super Smooth Berry Ripple Ice Cream

DessertServes 12

# Place the berries in a pan with the lemon juice and sugar and cook until syrupy (about 5-10 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 3-4 hours or overnight). # To serve leave out for 5-10 minutes before serving in ice cream cones!

Cook's tips

# Using Carnation Condensed Milk to make ice cream means that you don't need to stir the mixture every hour over a four hour period. The reason you would stir is to make the small ice crystals for a really smooth finish, however, the condensed milk will do this for you. What a time saving! # You can use any berries for this - try blackcurrants, blueberries or raspberries. Adjust the sugar with the fruit according to taste. Or just make a plain base ice cream with the cream, condensed and vanilla and swirl through Carnation Caramel or chocolate sauce.


* 400g (14oz) fresh or frozen berries
* Juice 1 lemon
* 55g (2oz) caster sugar
* 1 pint carton whipping cream
* 405g can Carnation Condensed Milk Light
* 1 tablespoon vanilla extract

To serve

* Waffle ice cream cones