CHEF'S DELIGHT: Easy strawberry ripple ice-cream

- Recipe by Paula Heatley -

INGREDIENTS

600ml double cream

395g can of condensed milk

1/2 tsp vanilla

Juice and zest of half a lemon

200g soft set strawberry jam (you

can use bought jam or if you wish

or you can make your own)

METHOD

In a large bowl, whisk the cream until it’s just holding its shape. Add in the condensed milk and keep whisking. Then add the vanilla and the zest and juice of the lemon and mix again.

Pour the mixture into a shallow container that will fit in your freezer.

Add spoons of the jam on top and use a skewer to swirl the jam through the mixture.

Cover with cling film and place in the freezer for at least three hours.

ABOUT THE CHEF

Paula Heatley is a mother of four, who loves to cook and bake for her family. She set up an Instagram page ‘paulas family kitchen’ featuring her recipes to share with people.