Strawberry ripple ice cream recipe

1. 1

   Whip the cream in a large bowl until it just begins to hold its shape.

2. 2

   Fold in the yoghurt and 200 g (7 oz) of the conserve.

3. 3

   Spoon half the mixture into a freezer-proof container that is about 5 cm (2 inches) deep.

4. 4

   Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.

5. 5

   Spoon over the remaining cream mixture and freeze for at least 3 hours (depending on depth of container).

6. 6

   Serve in cones or scoops with crushed sugared rose petals sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.