To Make the Raspberry Ripple Ice Cream

• Add the double cream and condensed milk to a large bowl and whisk on a medium speed​ until it starts to thicken.
• Once the mixture has thickened fold through the freeze-dried raspberries. Leave a small amount for the top.
• Pour 1/4 of the ice cream mixture into the loaf tin and drizzle over 2-3tbsp of raspberry syrup.
• Then using a skewer, swirl it into the cream mixture.
• Repeat adding 1/4 of the ice cream mixture and 2-3tbsp of raspberry syrup until you have used up all the ice cream and syrup.
• Sprinkle over the leftover freeze-dried raspberries.
• Wrap the tin in clingfilm or pop the lid onto the container and put into the freezer for 4 hours or until completely set.