Note: if you can’t get hold of fresh blackcurrants then frozen will do, you will just have to simmer the coulis for a little longer to thicken. You can also use any other seasonal berries if you are making this at another time of year!
Start by making the blackcurrant coulis for the ripple. In a saucepan add the blackcurrants, sugar and lemon juice. Heat up the mixture and allow it to simmer for 10 minutes so it thickens and resembles jam. Tip the blackcurrant into a bowl and place in the fridge to cool it.
Whilst it cools, make the ice cream base. In a large bowl add the double cream and use electric beaters (or you can do by hand) to beat the cream until it forms stiff peaks. In a separate bowl, whisk together the ricotta, condensed milk, vanilla bean paste and pinch of Maldon salt. Add the double cream into the ricotta mix and fold the mixture through so it is smooth.
Tip this mixture into a freezer safe container and place into the freezer.
Once the coulis mixture has cooled, take the ice cream out the freezer and then dollop some of it across the top, then use a cutlery knife to ripple this throughout the ice cream. You won’t need to use all the coulis, and if you have some leftover then it is delicious drizzled over the ice cream when serving!
Once the blackcurrant has been rippled through then place the container back in the freezer and freeze overnight.
