Once you’ve tried home-made ice-cream, you’ll find it hard to go back to shop bought!

Raspberry ripple is a British classic and a favourite of both adults and children alike, but you can have fun experimenting with other flavours too.

Ingredients:

• 568ml carton of double cream
• 300ml milk (full-fat is best)
•  teaspoon vanilla paste
• 6 egg yolks
• 50g caster sugar
• 5 tablespoons raspberry sauce (shop-bought or home-made)
• 1 tablespoon icing sugar

Using a heavy based pan, heat the cream, milk and vanilla paste until the mixture has almost reached boiling point.

Use an electric mixer to beat together the egg yolks and sugar until they reach a thick and creamy consistency.

Pour the hot cream liquid onto the egg yolks and sugar, whisking thoroughly the whole time.

Return the mixture to the pan on a low heat for about 10 minutes, stirring constantly, until the custard thickens.

The mixture should coat the back of a wooden spoon lightly.

Strain the custard into a bowl and leave to cool, then refrigerate until completely cold.

At this point you can pour the mixture into an ice-cream maker, if you have one, or if you don’t, pour into a large, freezer-safe container.

Freeze for two hours and then whisk thoroughly to disperse the ice crystals which will have formed.

Return to the freezer for another two hours and then whisk again and repeat the process one more time.

By then the ice-cream should be thick.

Stir through the raspberry sauce to create the ‘ripple’, then return to the freezer overnight.

Leave to stand at room temperature for five minutes before serving.