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.