• Put the double cream in a bowl and whisk until thick and floppy.
• Add the lemon curd and gently fold it into the cream

Churn method

• Chill the mixture in the fridge for an hour then add the mixture to your ice cream maker and churn for about 20 minutes or according to the instructions with your machine.

No-Churn Method

• Put the mixture into a shallow freezer-proof box or dish.
• Freeze for 2 hours, then use a fork to break up any ice crystals that have formed.

Raspberry Sauce

• Place the raspberries, golden syrup, caster sugar and a tablespoon of water into a small pan
• Cook gently for about 5 minutes until the sugar has dissolved and the raspberries have collapsed.
• Push the raspberries through a sieve into a bowl to remove the seeds.
• Return the sauce to the pan and bring to the boil, cook for 2 minutes then leave to cool.

To ripple the ice cream

• Put half the semi-frozen ice cream into the base of a shallow container.
• Use a teaspoon to pour lines of raspberry sauce across the Lemon Curd Ice cream, then use a knife or spatula to pull across the lines of sauce in the opposite direction.
• Gently top with the remaining Lemon Curd Ice Cream and repeat the process.
• Cover the container and put in the freezer for a minimum of 6 hours before serving.
• You will have about two tablespoons of raspberry sauce left over. Keep this in the fridge to serve with the ice cream.