Orange Ripple ice cream

What about an orange ripple ice cream, adding the vanilla ice cream recipe as the base?

I made a double batch of orange syrup that we used for the drizzle – why double? I divided it into half – popped half into the freezer for another day and fridged the other half, ready to turn my basic vanilla ice cream into an orange ripple.

Orange Syrup

400g icing sugar

500ml orange juice (no bits)

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 20 minutes.

You'll achieve approximately 600ml of syrup – divide into two boxes and freeze one of them. Fridge the other, ready to complete your ice cream.

Here's a few photos …

Whisk your ice cream to a stiffer consistency

– thicker ribbons - you're adding syrup which will loosen

the batch

here's the syrup, ready to go

tip the syrup into the ice cream and fold through

gently

here's the orange drizzle ice cream, ready for

the freezer – you can see the vanilla flecks and the

trail of orange syrup running through

What's not to love – a treat in the freezer, ready when you are!