Strawberry Ripple Ice Cream

Method

1. Place the strawberries, sugar and syrup into a saucepan over medium heat, and bring to a boil. Simmer for about 5 - 10 minutes, stirring occasionally, until the strawberries have broken down and the mixture has thickened.
2. Push the mixture through a sieve into a bowl, and discard the pulp. Allow to cool completely.
3. Using an electric beater, whip the cream to stiff peaks.
4. In a separate bowl, whisk together the condensed milk, and vanilla. Gently fold into the whipped cream. Add a few drops of pink food colour and mix until combined.
5. Pour half of the mixture into a loaf pan or suitable dish, and dollop spoonful’s of the strawberry sauce on top. Swirl the sauce through with a toothpick or knife.
6. Pour over the rest of the ice cream mixture, and swirl in more sauce. Cover tightly, and place in the freezer for at least 6 hours, or overnight before serving.