[Ingredients]
750ml single cream
280g Greek yogurt
160g icing sugar - sifted
1tbsp vanilla extract
110g caster sugar
225g frozen blackberries
1tbsp lemon juice
[Steps]
Place cream, yogurt, icing sugar and vanilla in a large jug and whisk till sugar is dissolved.
Divide mixture into 2 ziploc bags, pressing out as much air as possible, and seal.
Lay each bag flat on a baking tray and freeze for 2.5hrs or until firm and just frozen.
While the ice cream is freezing, place caster sugar, berries and lemon juice in a small saucepan over high heat. Cook stirring occasionally for 10mins or until syrupy. Chill till cold.
Remove bags from freezer. Using hands, gently bend each bag to break the mixture into small pieces.
Place 1 bag of mixture into a food processor and process for 2-3mins until smooth.
Spoon mixture into a 2L loaf tin. Spoon half the blackberry mixture in and swirl thru using a knife.
Repeat the ice cream mixture and blackberry mixture steps. Freeze for 2hrs or until firm.