Ideally, make the ripple the day before and freeze overnight. Then take it to the beach picnic in the bottom of a portable cooler with a few ice bricks. By the time you're ready to eat, it will be at the perfect temperature.
300g castor sugar
300ml white wine
1 star anise
1 cinnamon quill
1kg vanilla ice-cream
Bring sugar, water, wine and spices to the boil in a saucepan. Add apricots and cover with baking paper. Place a plate or small lid on top to keep submerged and simmer for 10 minutes.
Cover with a lid, remove from heat and allow to cool with lid on.
Remove apricots from syrup with a slotted spoon, peel, de-seed and roughly chop.
Place ice-cream in a bowl and allow to soften, then stir through berries.
Spoon into four 350ml plastic containers, layering with apricots. Cover with lids and place in the freezer.