Raspberry Ripple Icecream

Can be made either by hand or with an icecream maker.

Ingredients:
500g raspberries (fresh)
250g caster sugar
1 x 500g tub fromage frais

Method:
Put the raspberries into a medium saucepan with the sugar and 3 tablespoons water. Bring to the boil slowly and simmer for 2 minutes. Purée the raspberries in a blender, clean the pan, and strain the resulting goo back into the pan to remove the pips. Bring to the boil and cook for 8-10 minutes to reduce by half, stirring continuously. Leave to cool but do not refrigerate as the mixture will harden.

Spoon the fromage frais into a 1 litre plastic tub and whisk in 2/3 of the cold raspberry mixture. Cover and freeze, vigorously stirring the mixture every 30 minutes for the first 2 hours. Then stir in the remaining puree, stirring just enough to make streaks through the mixture, and freeze overnight.

If you have an icecream maker, simply churn the ice-cream with 2/3 of the puree and, once it is ready, add the remaining puree and churn once or twice until it streaks through the mixture.