Raspberry Ripple Ice Cream


  1. Pour the double cream, condensed milk and rose water into a mixing bowl and whisk into soft peaks. Add 200g of the raspberries and fold together.
  2. Chuck the remaining raspberries into a metal sieve and place over a bowl. Using the back of a dessert spoon, squish the raspberries so all the juices collect in the bowl.
  3. Add half of the raspberry juices into the cream mixture and fold together very lightly. Transfer to a loaf tin. Spoon over the remaining juices and ripple over the top with a spoon. Freeze for 6 hours or overnight. Serve immediately with raspberry sauce if using and the meringues crushed over the top.


Serves 6

600ml double cream
397g tin of condensed milk
1 tbsp rose water
300g raspberries
Raspberry sauce to serve
50g meringues

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