Another variation on a classic vanilla ice cream base.
30g caster sugar
Boil for a few minutes and then sieve to remove the seeds. Then simmer for a further 10 minutes to thicken to a purée and the allow to cool.
Vanilla ice cream:
450ml double cream
100g caster sugar (vanilla infused)
1 tsp vanilla extract
Add the purée to the ice cream in the last minute of it churning to give the ripple effect.