No-churn Raspberry Swirl Vanilla Bean Ice Cream with Fino Sherry

For the raspberry coulis:
Pick over the raspberries and discard any that are moldy. Wash them and drain them well. Place them in a heavy bottomed saucepan over medium-low heat with the sugar and cinnamon. Stir, allowing it to cook down to a thick syrupy mass, about 5 to 8 minutes. Turn off the heat and allow the mixture to cool down. You can push it into a bowl through a sieve to remove the seeds but I didn’t bother.

For the vanilla bean ice-cream:
Put the double cream in a mixing bowl and beat with an electric mixer until it thickens. Add the seeds from the vanilla bean as well as the sweetened condensed milk into the mixing bowl. Beat for 2 or 3 minutes, then add the fino sherry and beat to incorporate.

Pour the mixture into a 500 ml freezer-safe container and place in the freezer for about an hour or so. Remove it from the freezer and top with half of the compote. Mix it in gently and not too thoroughly as you are aiming for swirls rather than totally combined. Replace in the freezer and freeze for another 4 or 5 hours.

If it has been in the freezer overnight remove it 20 minutes or so before serving to allow it to soften a bit. Serve topped with more raspberry coulis.