Recipe courtesy of Meridian
- Rocks Squash 6 tbsp, your choice of flavour
- Eggs 6
- Caster sugar 190g
- Double cream 450ml
- Vanilla pod 1/2, seeds scraped
Cook’s tip: Make two flavours by reducing two different squashes then dividing the ice cream mixture in half after step 3 and making two flavoured ripples and freezing in separate containers.
To make drizzly ice cream sauce add an extra few tablespoons of squash in step one then reserve some of the syrup to serve.