No-churn Raspberry Ice Cream

First, make the raspberry sauce, which you will mix through the ice cream later. Put the raspberries, 15g (1/2oz) of the sugar and the water into a saucepan over a low heat. Cover and cook the berries for 5–10 minutes until soft and broken down, stirring occasionally.

Remove the pan from the heat and use a hand-held blender to blend the raspberries to a smooth sauce, then set aside to cool. Once cool, pass the sauce through a sieve into a bowl, discarding the seeds.

In a separate bowl, combine the cream, milk, the remaining sugar and the vanilla extract. Whisk together until the sugar has fully dissolved. You could do this step in a stand mixer using the whisk attachment if you prefer. Pour the mixture into an airtight container and freeze for 45 minutes.

After 45 minutes, stir the mixture gently for a couple of minutes before putting it back in the freezer. Repeat this process at least twice more, preferably three times. The last time you take it out of the freezer to mix, evenly dot 6 teaspoons of the raspberry sauce on top of the ice cream, then push the handle of the teaspoon to the bottom of the tub and join up each blob of raspberry sauce until you have created a swirl pattern in the ice cream. Repeat this swirling process once more with 6 more dots of raspberry sauce in roughly the same places as the first round. Refrigerate overnight, if possible, or for a few hours. If you have any sauce left, keep it covered in the refrigerator to serve later with the ice cream.

I’d recommend taking the ice cream out of the freezer about 10 minutes before you want to serve it. Scoop it into bowls and serve it with any leftover raspberry sauce.