Blueberry Ripple Ice Cream

Heat the cream and milk in a heavy-based saucepan until hot, but not boiling.

Whisk together the egg yolks, sugar, and vanilla. Gradually whisk the hot cream and milk into the egg mixture in a thin stream.

Return the custard to the rinsed-out pan and heat over a medium heat, whisking constantly, until it just coats the back of a spoon. Do not heat it too fast or the eggs will “scramble”. Transfer to a cold bowl, whisking to cool it.

Cool the custard completely, then cover the surface with a layer of cling film (placing it directly on the custard). Chill it for at least 4 hours, or overnight.

Meanwhile, make the blueberry ripple by putting the blueberries and sugar in a small saucepan and cooking over a low heat for 3-4 minutes until the fruit softens, stirring once or twice. Put the mixture in a blender or food processor, blend until completely smooth, then pass it through a nylon sieve into a bowl to get rid of the tiny blueberry pips. Leave to cool.

Pour the chilled custard into an ice-cream maker and churn until it is a thick, scoopable ice cream. Transfer the ice cream to a wide, shallow plastic container and pour the ripple over the surface in thick, irregular lines. Use a chopstick to swirl it through the ice cream. Freeze until needed.