Blackberry ripple ice cream

Instructions

1. Place a small saucepan on a medium-low heat, and add the coconut milk, sugar and vanilla bean paste. Heat gently until the sugar has dissolved, but don't allow to boil.
2. In a small bowl, combine the arrowroot or cornflour with 2 tbsp of the milk mixture, stir until smooth, then pour back into the pan. Cook on a low heat for a few more minutes, until the milk has thickened slightly.
3. Pour the milk mixture into a metal bowl and allow to cool before placing in the fridge to chill completely.
4. Wipe down the saucepan, place it back on the heat, and add the blackberries, maple syrup and thyme leaves. Bring to a gentle simmer, then reduce the heat and allow to cook for a couple of minutes.
5. Turn off the heat, and decant into a small bowl to cool, before putting it in the fridge.
6. Once the coconut milk has chilled, stir in the vodka, if using, and churn for 20 minutes in an ice-cream maker.
7. If you don't have a churn, pour the mixture into a freezer-safe container, cover, and place in the freezer. Using a fork, beat the mixture every 30-40 minutes, until you have a soft-serve consistency.
8. Once your ice cream has reached a soft-serve consistency, fold in the blackberry and thyme mixture to create a ripple effect. Place in a freezer-safe container, cover with parchment paper and foil or cling film, and place in the freezer for a few hours before serving.
9. Once fully frozen, remove from the freezer 15 minutes before serving, for easy scooping.