Raspberry ripple arctic roll

Method

1. Lay out a double layer of clingfilm, 30cm long, on your worktop
2. Scoop the ice cream onto the clingfilm in a long line and squish together to make an even sausage shape
3. Wrap tightly and freeze for at least 1 hour
4. Meanwhile, preheat the oven to 180°C/fan 160°C/Gas 4
5. Line a 22cm x 33cm Swiss roll tin (or baking tray at least 2cm deep) with greaseproof paper
6. Whisk the eggs and sugar until thick and pale
7. Sieve in the flour, then gently fold in
8. Pour into the tin and shake lightly to distribute the mixture evenly
9. Bake for 12-15 mins, until risen and slightly springy to the touch
10. Cool in the tin for 5 mins. Sprinkle a thin layer of caster sugar over a large piece of greaseproof paper, turn the sponge out onto it, and leave to cool completely
11. Peel off the paper then spread the lemon curd over the sponge
12. Unwrap the ice cream and place along the long edge of the sponge
13. Use the paper to help you roll the sponge tightly around the ice cream until the long edges meet. With the join underneath, keep in the paper and wrap with clingfilm
14. Freeze overnight
15. To serve, remove from the freezer, decorate with the raspberries and slice