500mlheavy cream or pouring cream (not thickened cream)
1 tspvanilla extract
1cancondensed milk(395g)
Instructions
Blackberry Ripple
If they're wild, soak the blackberries in salt water to remove any bugs. Rinse.Push the berries through a strainer until they're completely broken down and you have a blackberry sauce. Compost the seeds.
Bring the sauce to a simmer in a saucepan along with the sugar, salt and cornflour until it thickens. Pour into a bowl and leave to cool in the refrigerator.
Ice Cream Base
Whip the cream and vanilla until stiff peaks form then fold in the condensed milk carefully until you have a thick and airy mixture.
Line a loaf tin then add 1/4 of the cream mixture to the tin and drizzle over 1/3 of the blackberry sauce. Swirl it in so it’s streaky. Repeat with the remaining cream and sauce. For the last sauce layer you can use a skewer and drag it through the sauce to make some pretty designs.
Freeze the ice cream for at least 7-8 hours before scooping and serving.