Blackberry ripple ice cream

We've now got four tubs of ice cream in the freezer, which may be overkill. This one's mine and your Dad's favourite - made with some huge, squishy blackberries from the allotment.

You'll need:

350g blackberries
50ml apple juice
200g sweetened condensed milk (don't laugh...)
300ml double cream
50g sugar
1 teaspoon vanilla

First of all, you need to make a blackberry syrup. Stick your blackberries in a large saucepan, together with 50ml apple juice. Bring to a boil, and simmer for 5 minutes. Add the sugar, and stir until it's dissolved. Bring to the boil again, and simmer for another 5 minutes, so the blackberry mush turns syrupy.

Pour the blackberries in a blender (or use one of those handheld things - even easier to shove in the dishwasher afterwards), and whizz round for a minute or so. Pour the resulting blackberry puree through a sieve, to get rid of the seeds, and then leave to cool.

While you're waiting for things to cool down, whip the cream until it stands in soft peaks. Add the vanilla and condensed milk (if it's good enough for Pooh...), and fold through. Pour into a freezerproof container - and then comes the fun bit - drizzle over the blackberry sauce for a ripple effect. Fold it loosely into the cream mixture, and then stick the whole lot in the freezer. You don't need to stir it, but leave the ice cream for at least 3-4 hours before you eat it, preferably in a sugar cone with a dark chocolate lining...