100g caster sugar
2 x 50ml fruit purées – or use jam (if using jam, reduce the caster sugar quantity to 50g)
½ tsp vanilla extract
1 Spoon the mascarpone into the ice-cream machine tub, then fill the empty container with milk and tip this in too, along with the sugar. Churn until frozen.
2 Divide the ice cream into three batches. Mix two batches with the fruit purées and one portion with the vanilla extract only. Stir each mixture thoroughly, spoon them into an ice-cube tray and freeze.
3 Alternatively, fill small tubs with the mixtures or layer