Malvasia and Berry Ripple Ice Cream

Serves 4

For the ice cream

• 3 egg yolks

• 200 g sugar

• 180 ml malvasia passito wine (or other straw wine, like vin santo)

• 500 ml whole milk

• 180 ml heavy cream

• berries and wafers to serve

For the ripple syrup

• 150 g berries (raspberries, blackberries, red currants, blueberries)

• 30 g sugar

• 2 tbsp water

Directions

Place the egg yolks, 100 g of sugar and the wine into a medium saucepan, over medium heat. Bring the mixture just to 85°C stirring constantly, remove from the heat and transfer the mixture in a bowl, add the remaining sugar, and mix with an immersion blender. Add now the whole milk and the heavy cream, beat until well combined. Let rest in the fridge for 2 hour at least. Place the berries, sugar and water into a little pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 10 minutes, or until the fruit has broken down and the mixture resembles a thick syrup. Set aside until completely cooled. Pour the ice cream mixture in an ice cream maker and, following machine's directions, churn until creamy and firm. Transfer it to a freezer safe container, pour the syrup over the top and fold, making your own swirls. Allow ice cream to firm up for about 2 hours before serving. Serve with some berries and some wafers.