Vanilla and blackberry caramel ripple ice-cream
This is simple to make and dresses up store-bought ice-cream in a really fresh and flavoursome way. It's ideal for a casual barbecue or party. Serve it in paper cups or frozen tall glasses with fresh berries and long spoons.
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Vanilla boysenberry ripple ice cream. Photo: Marina Oliphant
300g frozen blackberries (you can use mixed berries)
1L high-quality vanilla ice-cream
200g castor sugar
2 tbsp water
Juice of 1/2 lemon
Fresh berries to serve (optional)
Icing sugar (optional)
Take the berries from the freezer and empty into a food processor. Remove the ice-cream from the freezer to soften.
Put castor sugar in a small saucepan, add the water and stir. Place over high heat and cook to a medium-coloured caramel without stirring. Watch carefully, as it can burn quickly.
Start to blend the berries while slowly pouring the caramel through the feed tube of the food processor. Blitz until smooth. Add the lemon juice and pulse. Strain through a fine sieve, pressing with the back of a spoon to get all the liquid.
Empty ice-cream into a shallow container. Make random holes in the ice-cream to take the berry mixture — you will need enough holes to take about 300 millilitres of liquid. Pour berry mixture into the holes. Flatten out the top and place in the freezer, uncovered, until solid.
Scoop across the tray to get the ripple effect and serve with fresh berries dusted with icing sugar.