Ingredients (serves 8)

• 435 ml milk
• 435 ml cream (pouring)
• 155 grams brown sugar (firmly packed)
• 5 egg yolks
• 1 tsp vanilla essence
• fresh raspberries, blackberries, boysenberries or blueberries extra, to serve
• BERRY SWIRL
• 125 grams fresh or frozen raspberries
• 125 grams fresh or frozen blackberries
• or berries of your own choice, just make sure they weigh 250g
• 2 Tbsp brown sugar
• 1 Tbsp liquid glucose
• 1 Tbsp port or spirit of your choice, can even be left out if you wish
• SECOND RECIPE (this ones is for the children, they can help with your assistance)
• 1 litre ice cream (with buttermilk) (blue ribbon)
• 1 can condensed milk
• 250 grams white chocolate
• 1 bottle mixed berry topping (Coles makes a wonderful premium one in a glass bottle)
• 125 grams fresh raspberries
• 125 grams fresh blackberries (or berries of your choice)

Method

1. Grease the base and sides of a 22cm X 8cm loaf/terrine pan and line with plastic wrap, allowing the sides to overhang.
2. Place the milk, cream and 1/4 cup of sugar in a saucepan over low heat. Bring the mix just to the boil, stirring constantly, to dissolve the sugar. Use a balloon whisk to beat the yolks and remaining sugar in a bowl until thick and pale. Slowly whisk in the cream mixture until well combined.
3. Strain into a clean saucepan and add vanilla. Place over low heat and cook, stirring constantly, for 10 minutes or until slightly thickened and custard coats the back of a spoon. Transfer to a heatproof bowl. Place bowl on top of an ice bath for 20 minutes or until cool. Cover with plastic wrap. Place into the refrigerator for 2 hours to chill.
4. While the ice cream is chilling, prepare the berry swirl. Place 100g of the raspberries, 100g of the blackberries, sugar, glucose and port in a small saucepan over low heat. Cook, stirring constantly to dissolve the sugar, for 4 minutes. Bring to a simmer and stir occasionally while simmering for 8 minutes or until thickened slightly. Push through a sieve into a heatproof bowl. Discard seeds. Reserve 2 Tbsp of mixed berry sauce. Stir remaining raspberries and blackberries into remaining mixed berry sauce. Set aside to cool for 15 minutes. Place in the refrigerator for 1 hour 30 minutes to chill.
5. Churn cooled custard in an ice cream machine for 20-25 minutes or until thick.
6. Pour half the ice cream into the prepared pan. Spoon half the mixed berry mixture over the top of the ice cream. Using a knife or skewer, run the knife through the mix to create a swirled or ripple effect. Cover with plastic wrap. Place into the freezer for 6 to 8 hours or until firm.
7. Turn the ice cream terrine onto a serving plate. Top with raspberries and blackberries and drizzle with the reserved mixed berry sauce.
8. METHOD FOR THE SECOND RECIPE (the child friendly, mummy I am a good cook and a great help recipe)
9. Slightly soften the ice cream (leave out of freezer for 5 or so minutes)
10. Open the condensed milk, (mum please open if little ones are involved, as the lid is sharp and can cut little fingers).
11. Melt the chocolate in a microwave bowl in short bursts until nicely melted.
12. Place the ice cream, condensed milk and white chocolate into a large bowl and whip. Mum you probably need to do this step as an electric mixer is used. Now allow the child to mix and stir with a wooden spoon.
13. Pour your ice cream mix into a plastic lined loaf/terrine pan.
14. Drop a good amount of raspberries and blackberries at different areas in the ice cream mix.
15. Now pour generous amounts of mixed berry topping through the ice cream mix and swirl and ripple the topping through the ice cream mix (the children will get a real buzz with excitement at this point)
16. Cover the terrine with plastic wrap and freeze for 8 hours or overnight.
17. Turn the ice cream terrine onto a serving plate. Top with fresh raspberries and blackberries and give the top a good dusting of icing sugar. If you really want to be wicked a good few white chocolate curls looks amazing.