Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid. Remove the raspberry ripple ice cream from the ...

This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33 x 23cm/13 x 9in Swiss roll tin and an electric whisk. Preheat the oven to 220C ...

“A standard vanilla ice cream base is boosted with homemade raspberry purée and the attractive ripple effect is easy to achieve.” Makes: 1 litre Ingredients: 250ml whole milk A pinch of salt ...