Dairy-free coconut and berry swirl gelato

Note: you will need an ice-cream machine for this berry swirl gelato recipe

1. Shake the tins of coconut milk really well before opening. Reserve about 1/2 cup of the coconut milk and put the rest in a small saucepan, with the honey and the salt. Cook on medium heat for a few minutes, stirring, until the honey is dissolved.
2. Add the cornflour to the remaining 1/2 cup coconut milk and whisk to remove lumps; then add this to the rest of the mixture in the saucepan. Keep heating on medium heat stirring occasionally until the mixture becomes thick enough so that it coats the back of a wooden spoon (6-8 minutes). Do not let it boil.
3. Remove from the heat, stir in the vanilla, then pour into a shallow container. Allow to cool to room temperature then cover it with cling film and put it into the fridge for at least 4 hours to cool prior to churning.
4. Whilst the coconut mixture is cooling, place the berries and sugar in a small saucepan and cook down for a few minutes until the berries soften. I whizzed them briefly with the stick blender at this point to make a thick syrup, with some half pieces of fruit still present. Transfer to a heatproof jug and put in the fridge to chill once the fruit has cooled to room temperature.
5. Churn the coconut mixture in your ice-cream churner according to the manufacturer’s instructions until it is the desired consistency (mine took 50 minutes). Transfer about a third of the gelato into the container that will be used to store the ice cream in the freezer; then swirl through about a third of the chilled thick berry syrup. Repeat until you have used up all the ingredients; you may also like to reserve a bit of berry syrup for serving.
6. Freeze the berry swirl gelato for a few hours before serving, garnishing the bowls with extra fresh berries and reserved syrup (if using).