Strawberry Ripple Ice Cream Recipe

1 sachet of strawberry flavored dessert whip
Cold milk
300 ml UHT (long-life) whipping cream
45 ml/3 tbsp strawberry jam (conserve), sieved (strained)
5 ml/1 tsp lemon juice

Method:

Make up the dessert whip with milk according to the packet directions. Whip the cream and fold in with a metal spoon. Turn into a plastic or metal container and freeze for 1 hour. Whisk with a fork to break up the ice crystals. Freeze for a further 1.5 hours and whisk again. Mix the sieved jam with the lemon juice. Fold in just until you have a marbled effect, then stop mixing. Freeze until firm. Remove from the freezer 15 minutes before serving.