Step 1

Pour the cream and milk into a pan with a pinch of salt and heat to just before boiling point – bubbles will start to form at the edges. Meanwhile, whisk the egg yolks, sugar and vanilla in a large bowl until thick. Slowly pour the cream and milk over the egg yolks, whisking continuously, until combined.

Step 2

Rinse out the pan and return the custard to the pan, set over a low-medium heat. Stir constantly with a wooden spoon or spatula, making sure to cover the entire base of the pan. After 5-8 minutes the custard will thicken, start to feel velvety and thickly coat the back of a spoon. Quickly sieve the custard into a clean bowl, cover the surface with cling film and leave to cool completely, then chill for 1-2 hours.

Step 3

For the meringue, preheat the oven to 130˚C, gas mark 1. Line a baking tray with baking parchment. In a large clean bowl, use electric beaters to whisk the egg white with a pinch of salt and a squeeze of lemon juice, to stiff peaks. Gradually add the sugar, whisking continuously until stiff and glossy. Pile a 3cm-high meringue onto the baking parchment and bake for 1 hour 15 minutes. Remove from the oven; set aside to cool.

Step 4

For the ripple, put the berries, sugar and lemon zest and juice in a small pan with a pinch of salt. Bring to the boil, then simmer gently for 10 minutes. Press through a sieve, discard the seeds and leave to cool completely.

Step 5

Churn the chilled custard base in an ice-cream maker according to manufacturer’s instructions. When the mixture is thick and creamy and the blade almost stops, break ¾ of the meringue into chunks and churn very briefly through the ice cream. Transfer ½ the ice cream to a tub and ripple through ½ the berry coulis. Ripple the remaining ice cream and coulis on top and dot with the final ¼ of the meringue. Cover and freeze for at least 4 hours, or preferably overnight. Remove from the freezer 5 minutes before serving, with fresh berries, if liked.