STRAWBERRY RIPPLE ICE CREAM

Manja Wachsmuth

Recipe: Bernadette Hogg Photo: Makes: About 1 litre

For the strawberry ripple

3⁄4 cup caster sugar

400g strawberries, pureed and sieved to make 1 cup strained puree

1 tbsp lemon juice

1 tbsp balsamic vinegar

1 cup cream

For the vanilla ice cream:

500ml cream, divided in half

250ml full cream milk

200g caster sugar, divided in half

2 tsp vanilla extract

6 egg yolks

To make the strawberry ripple, stir the sugar into the strawberry puree until dissolved. Add the lemon juice, balsamic vinegar and cream. Place in an ice cream maker and churn until half set (quite slushy).

Pour the strawberry ripple into a lined 500ml (2 cup) capacity dish, cover and place in freezer. (It should only be partly frozen when added to ice cream.)

To make the vanilla ice cream, place 250ml of the cream in a saucepan with the milk, half the caster sugar and the vanilla. Bring to the boil, stirring until the sugar has dissolved. Remove from heat.

Beat the egg yolks with the remaining caster sugar until pale and thick. Add the cream mixture to the egg mixture.

Place the bowl over a saucepan of simmering water or use a double boiler and cook, stirring constantly, until the liquid has thickened enough to coat the back of a spoon.

Pour the mixture through a sieve into a clean bowl and leave to cool. Once cooled, stir in remaining cream. Place in an ice cream maker and churn until half set.

Line a 1 litre container with plastic wrap or baking paper. Remove the strawberry ripple from freezer, place scoops of the ripple in a lined dish and add the vanilla ice cream.

Use a large satay stick or chopstick to swirl the mixtures together. Cover, and return to freezer until firm and ready to serve.