Strawberry Ripple Ice Cream
Cool down on hot days with this delicious homemade strawberry ripple ice cream
Ingredients:300ml double cream 300ml full-fat Greek yoghurt 275g Bonne Maman Strawberry Conserve 2 tbsp liqueur, such as Crème de Cassis 3-4 sugared rose petals 4-6 crushed waffle cones, to finish
- Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yoghurt and 200g of the conserve.
- Spoon half the mixture into a freezer-proof container that is about 5cm (2in) deep.
- Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
- Spoon over the remaining cream mixture and freeze for at least 3 hrs (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.