Raspberry Meringue Ice Cream

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

Whisk together the egg yolks, sugar, and vanilla extract. Very gradually, whisk the hot cream and milk into the egg mixture in a thin stream, whisking constantly.

Return the custard to the rinsed-out pan and heat over a medium heat, whisking constantly, until it thickens and just coats the back of a spoon. Do not heat it too fast or for too long, or the eggs will “scramble” in the custard. Take it off the heat and transfer it to a cold bowl immediately, continuing to whisk for a couple of minutes to cool it down a little.

Cool the custard completely, then cover the surface with a layer of cling film (placing it directly on the surface) to prevent a skin forming. Transfer it to the fridge and chill it for a minimum of 4 hours, or overnight.

Meanwhile, make the raspberry ripple by putting the raspberries, sugar, and 1 tbs of water in a blender or food processor. Blend until completely smooth, then pass it through a nylon sieve to get rid of any pips. Put the meringues into a plastic bag and bash them with a rolling pin to make small “pebbles” of meringue.

Pour the chilled custard into an ice-cream maker and churn it until it is a thick, scoopable ice cream.

Transfer the ice cream to a wide, shallow plastic container and stir in the meringue pieces, being sure to distribute them fairly evenly. Pour the ripple over the surface in thick irregular lines. Use a chopstick to swirl it through the ice cream. Freeze until needed.