Berry ripple ice cream

Place the berries in a pan with the lemon juice and sugar and cook until reduced by half, thickened and syrupy (about 10 minutes). Cool then strain through a sieve to remove the seeds.

Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks. Pour the ice cream into a freezable container and swirl through the berry sauce. Freeze until solid (about 3-4 hours or overnight).

To serve leave out for 5-10 minutes before serving in ice cream cones!