Strawberry ripple ice cream recipe

• 1 x 300 ml carton double cream
• 300 ml (10.6fl oz) full fat Greek yoghurt
• 275 g (9.7oz) good quality strawberry conserve
• 2 tbsp liqueur, such as Creme de Cassis
• 4 sugared rose petals, crushed
• 4 waffle cones, to finish

1. Whip the cream in a large bowl until it just begins to hold its shape.
2. Fold in the yoghurt and 200 g (7 oz) of the conserve.
3. Spoon half the mixture into a freezer-proof container that is about 5 cm (2 inches) deep.
4. Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
5. Spoon over the remaining cream mixture and freeze for at least 3 hours (depending on depth of container).
6. Serve in cones or scoops with crushed sugared rose petals sprinkled on top.

cream, yoghurt, strawberry conserve, liqueur, petals, waffle cones

Taken from www.lovefood.com/guide/recipes/15867/strawberry-ripple-ice-cream-recipe (may not work)