Note this method uses an ice cream maker.

Ingredients

• 600ml of double cream
• 600ml of full-fat milk
• 1 vanilla pod split pod with knife and scrape out seeds
• 10 large egg yolks
• 225g of caster sugar

Ingredients: Ripple Sauce

• 500g of  raspberries or blackcurrants, rinsed
• 50g of caster sugar
• 3 tbsp of water

Method

1. To make the ice cream, pour all the milk and cream into a heavy based saucepan bigger the better, next whisk in the vanilla pod and seeds and bring to the boil. When the cream mixture is boiling, remove the saucepan from the heat then remove the vanilla pod.
2. Then whisk together the egg yolks and caster sugar until pale, thick and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined.
3. Return the mixture to the saucepan and heat very gently this should take around 12-15 minutes or until the mixture sticks to the back of a wooden spoon. 
4. Remove the pan from the heat and strain into a clean bowl then leave to cool. At this point you can put the mixture into the chiller for a few hours before starting the next stage.
5. Whilst waiting for the mixture to cool you should set about the ripple sauce, place all the fruit, sugar and water into a large pan and bring the mixture to the boil. Then lower the heat until the mixture is simmering, then continue to simmer for 6-10 minutes, or until the fruit has broken down.
6. Strain the fruit mixture through a sieve into a clean pan removing all the pips from the fruit. 
7. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture consists of a thick syrup. Set aside until completely cooled.
8. Pour the cooled custard into an ice-cream machine and churn according to the manufacturer’s instructions, or until thick and smooth.
9. Spoon a nearly all of the ice cream mixture into plastic container but ensure the container can be freezed,then Spoon over half of the cooled ripple sauce.
10. Repeat the process until the mixture has made a ripple effect.
11. Remove the raspberry ripple ice cream from the freezer and leave to stand at room temperature for around 6-8 then scoop into balls and serve.