Although raspberry is the usual candidate for being rippled through ice cream, you can use whichever flavour of SuperJam that you like best.

It's best if you have an ice-cream machine, but don’t worry if you haven’t, you can make do without.

MAKES 1 LITRE OF ICE CREAM

6 eggs, separated

1 tablespoon caster sugar

500ml double cream

200ml whole milk

1 vanilla pod

1 jar of Raspberry and Cranberry SuperJam

Step 1: Beat the egg yolks and sugar in a bowl until nice and creamy.

Step 2: Heat the cream, milk and vanilla until it is simmering. Remove the vanilla pod and add the hot cream to the egg yolks, whisking all the time. Put back into the pan on a low heat and cook for about 10 minutes, until it coats the back of a spoon. Strain the mixture and leave to cool.

Step 3: Put the cooled mixture into your ice cream machine.  Or put it into a plastic tub in the freezer if you don’t have such gadgetry, and after a couple of hours, stir it and freeze some more.  Do that a couple of times until it starts to get thick and quite frozen.

Step 4: Now you can mix in the jam in swirls and put it all into the freezer overnight.

More recipes like this one are available in The SuperJam Cookbook.