Traditional vanilla cherry ripple ice cream

Method

1. Put the single cream and milk in a pan and warm until steaming. Meanwhile, mix the egg yolks, sugar and a pinch of salt in a heatproof bowl and put it on top of a pan of barely simmering water (make sure the bowl doesn’t touch the water), then mix in the cream/milk with a balloon whisk.
2. Stir the custard regularly with a wooden spoon, heating it gently over the hot water until the custard thickens to a pouring consistency and coats the back of a spoon (10-15 minutes). Remove from the heat, then strain the mixture through a fine sieve into a jug and mix in the vanilla paste and double cream.
3. Pour the mixture into the ice cream machine and churn until thick and smooth (or see tips).
4. Meanwhile, to make the cherry sauce, put the cherries and sugar in a small saucepan and gently simmer for 5-8 minutes until they break down and are soft and juicy. Spoon into a mini food processor (or use a stick blender) and whizz until smooth, then push through a fine sieve with the back of a spoon, discarding any solids left in the sieve.
5. Once the ice cream has finished churning or after your last whizz in the food processor or mixer, swirl the cherry ripple sauce through the mixture, then carefully spoon the ice cream into a plastic lidded container and freeze for at least 4 hours or until solid.