For the ice cream base

• Add the milk and cream and vanilla to a pan and bring to a simmer. (if using a vanilla pod once it reaches a simmer pour into a bowl and cover with some plastic wrap touching the surface and leave to infuse for a few hours or over night in the fridge then bring back to a simmer again when you are ready to make it, if using paste then you can make the base in one go and go on the the next step right away)
• While the milk is heating up in a bowl mix the egg yolks and sugar, once the milk has just began to boil, slowly pour 1/4 of the hot milk/cream over the egg yolks while whisking constantly. then pour in the rest while still whisking and return it all back into the pan,
• Add the mascarpone and a pinch of salt and whisk until you get a thick custard. pour into a bowl and cover with plastic wrap so it touches the surface of the custard so a skin doesn't form.
• Leave to cool, then chill in the fridge overnight, alternatively if your ice cream machine has a pre chill setting you can use that

For the swirl

• Add the berries, water, sugar and rosewater to a pan and mix together
• simmer until the berries burst and there is lots of liquid then reduce until thick and syrupy, approx 10 minutes.
• Pour through sieve to remove seeds and use the back of a spoon scrape the berries against the sieve to get all the puree you can from them.
• cover and chill completely until ice cream is churned (or use the berry rose syrup i mentioned in the main post)
• Churn ice cream according to your ice cream makers settings.

  Then once churned drizzle some of the berry syrup in a pan or tub and add a few spoon fulls of ice cream then add some more syrup and layer it up, swirl together with a knife, cover and freeze for 4 hours or over night.

NOTE, you can use any berries or fruit you want for the swirl, or even water down some jam in a pan and simmer to make a syrup. or keep it plain for mascarpone ice cream with no swirl.

shaping the ice cream

• Place a sheet of plastic wrap on the work top and add scoops of ice cream in a line and then wrap up tightly and squeeze into a cylinder shape, that will fit in the centre of the sponge and then freeze while you make the sponge

for the sponge

• Preheat the oven to 160c, line a swiss roll or jelly roll tin, (9 by 13 inches)
• Add the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk at high speed for 5 to 8 minutes until tripled in size, thick and pale and full of air. Or use an electric hand held whisk
• Sift the flour, salt and baking powder together, and gently fold it in to the whipped eggs and sugar 1/4 of a time trying not to knock the air out. fold in the rosewater/vanilla and Make sure the mixture is completely combined and there are no lumps of flour.

  Then pour into the lined tin, but don't pour it from a height as this will knock out air, hold the bowl quite close to the pan.

  Tip the pan from side to side so the mixture fills the pan, don't spread it out with a spoon. Tap the pan a couple of times to pop any large air pockets then bake on the middle shelf for 10-12 minutes until golden and bounces back when pressed.

  While the cake is baking lay a clean tea towel on the work top and sprinkle over some icing sugar.

  Once the cake is baked tip it straight out onto the tea towel and carefully peel off the baking paper, then flip it back around so bottom of the cake is touching the tea towel (the part you just peeled the paper off from) and roll up like a swiss roll and leave to cool in the tea towel.

For the jam

• If you are adding rosewater to the jam, add the jam to a pan with rose water and heat gently for a moment so its easy to spread onto the sponge later. taste and add more rose accordingly to your taste. or you can use the quick jam i mentioned in the post. i kept the berries in for extra texture.

  You can use any jam you like for this.

Assembling the cake

• Carefully unroll the sponge, then spread on the jam, remove the ice cream from freezer and place onto the sponge and roll up. Cover tightly with plastic wrap to hold in place and put it in the freezer for 2 hours or over night.

  Cut the ends off to make it neat

  When ready to serve you can slice it and have it as it is, or

  Add cream and icing sugar in a bowl and whisk until soft peaks form then add to a piping bag.

  Pipe on some whipped cream on top of the cake and add berries.

  I also added some some left over syrup as a drizzle.

  Keep un-decorated cake well covered in freezer and eat within 2 months.

NOTE. you can use shop bought ice cream and jam and just make the sponge if you prefer.