Berry Ripple

500gm frozen berries (defrosted)

1/2 cup caster sugar

1/2 lemon (juice)

Pinch salt

In pot add in berries, sugar and salt, and bring to high simmer, stirring as you do. When high simmer reaches, lower to a gentle simmer and let it bubble away for 15 minutes. When its a minute aways from being done, add in lemon juice and stir through. Leave to side to cool.

395gm condensed milk

1/2 cup greek yoghurt

1 tbl sp vanilla bean paste

1 tbl sp liqor 43

Pinch salt

600ml thickened cream (cold)

1. In one bowl add in condensed milk, greek yoghurt, vanilla bean paste, liquor 43 and salt and whisk together to homogenous.

2. In second bowl add thickened cream and whip until you soft peaks. The cream should hold itself and when you pull away with your beater create a gorgeous peak on itself.

3. In two batches pour your first bowl onto cream and fold through gently, important to not lose too much air. Once folded through, grab a bread baking tin and pour in a third of the ice cream. Spoon on top a third of your berry mix and create a ripple affect with a pointy object. Repeat this process two more times.

4. Cover tightly with glad wrap and pop into the freezer overnight.