Homemade Two-Layer Berry Ice Cream Recipe

In a saucepan, combine the *berry puree* with the *sugar* and *glucose syrup*. Heat the mixture gradually until the sugar dissolves completely.

Once dissolved, let it cool down to approximately 30°C (86°F). Meanwhile, in a large mixing bowl, whip the *heavy cream* until it reaches a fluffy consistency.

Gently fold in the *guar gum* into the whipped cream, ensuring it's evenly distributed. Next, slowly incorporate the cooled berry mixture into the cream using low speed on your mixer, just until blended. Avoid over-mixing.

Transfer the combined mixture into a suitable freezer-safe container. Place it in the freezer for about one hour.

After one hour, take out the ice cream and stir it well to break up any ice crystals. Repeat this stirring process at least three times, allowing the mixture to develop a smooth and creamy texture.

To prepare the sauce, heat the *blackcurrant puree* in a saucepan until it reaches about 30°C (86°F). Continuously stir while adding the *sugar* and then gradually sprinkle the *xanthan gum* in while stirring.

Bring the mixture to a boil, then remove it from the heat and let it cool. Your blackcurrant sauce is now ready to be used!

After completing three stirring cycles, drizzle some of the prepared *blackcurrant sauce* into the ice cream mixture. Stir to create a marbled effect.

Return the mixture to the freezer for complete freezing. Let it sit for a few hours until it is fully set and ready to scoop and enjoy!