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
- Whip the cream in a large bowl until it just begins to hold its shape.
- Fold in the yoghurt and 200 g (7 oz) of the conserve.
- Spoon half the mixture into a freezer-proof container that is about 5 cm (2 inches) 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 hours (depending on depth of container).
- 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)