Blackberry Ripple Ice Cream Recipe

• 14 fl ounce Soya lowfat milk
• 3 ounce Icing sugar
• 1/2 tsp Natural vanilla essence
• 4 fl ounce Sunflower oil, (supermarket type, not cool pressed)
• 4 ounce Blackberry jam

1. 1.
2. Mix together soya lowfat milk, icing sugar, vanilla essence and oil.
3. 2.
4. Freeze two thirds of this mix in ice-cube trays.
5. Put a small mixing bowl in the freezer ready to hold the ice cream.
6. 3.
7. When frzn, place the frzn and unfrozen mix together in a liquidiser.
8. Blend till thick and smooth (Sometimes it helps to tilt the entire liquidiser machine to an angle of 45 degrees whilst blending).
9. 4.
10. Place mix in the cool bowl in the freezer for 30 min.
11. 5.
12. Remove from freezer and beat well.
13. 6.
14. To create the ripple effect, place a half-inch thick layer of ice cream in a pudding basin.
15. Spread a tablespoonful of jam over it.
16. Repeat the layers till ice cream is used up.
17. 7.
18. Replace in freezer to hard up a little.
19. If it goes too hard to serve, place in a fridge for up to an hour till it starts to soften.
20. NOTES : This ice cream is best eaten within a day or possibly two of making.

milk, icing sugar, vanilla, sunflower oil, blackberry

Taken from cookeatshare.com/recipes/blackberry-ripple-ice-cream-86628 (may not work)