30 g raspberries<br />
150 g caster sugar<br />
100 ml water<br />
300 ml double cream, lightly whipped<br />
150 ml full fat yogurt<ol>
<li>Put the raspberries, caster sugar and water into a saucepan and simmer for about 5 minutes.</li>
<li>Whiz in a food processor, then sieve, removing the seeds, and set aside to cool.</li>
<li>Mix the double cream and yogurt together, then fold in the cold raspberry mixture to make a ripple effect.</li>
<li>Spoon into a container and place in the freezer for 8 hours or overnight.</li>
</ol>
Raspberry Ripple Ice Cream
Sandwich this deliciously light ice cream in-between two wafers for a refreshing summer treat.
