Strawberry ripple ice cream

To make the custard, in a medium saucepan, gently warm the cream, milk, salt, 65g of the sugar, vanilla seeds and pod over a low heat until the sugar crystals have completely dissolved. (Take care not to bring the mixture to the boil.) Remove from the heat, cover and leave to infuse for 15 minutes.

In a medium bowl, whisk together the egg yolks and remaining sugar for about 2 minutes until pale and slightly thickened.

Remove the vanilla pod from the milk and cream, making sure to scrape any remaining seeds into the mixture, then gently reheat for a minute or so to just below a simmer. Pour the warmed liquid over the egg yolks, whisking constantly, until combined.

Pour the contents of the bowl back into the saucepan and return to a low heat. Cook, stirring constantly with a heat-proof spatula, for about 8 minutes until smooth, glossy and slightly thicker. Do not allow to boil. When the custard is ready, it should coat the back of the spatula.

Remove the saucepan from the heat and strain the custard through a fine mesh sieve into a clean jug. Leave to cool completely at room temperature, stirring occasionally to prevent a skin forming. Cover then chill for 5 hours or overnight.

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, whisk together the jam and lemon juice. When the vanilla ice cream has churned, dribble some of the jam into a freezable container, spoon over some ice cream then repeat in layers, swirling gently with a spoon to create a rippled effect.

Press a piece of parchment over the top and freeze until firm.

Remove your ice cream from the freezer 5–10 minutes before serving to allow it to soften slightly.