Raspberry Lemon Ice Cream

Ingredients

Vanilla Ice Cream Base

1 cup whole milk

1 cup granulated sugar

¼ teaspoon salt (table or sea salt)

2 ¼ cups heavy whipping cream

2 teaspoons vanilla extract

Raspberry Swirl

1 1/2 cups fresh raspberries

1/4 cup granulated sugar

1/4 cup fresh lemon juice

1 1/2 teaspoons cornstarch

Instructions

For the Vanilla Ice Cream Base:

Pour 1 cup of milk into a medium saucepan and add the sugar and salt. Warm over medium heat, stirring, until the sugar is dissolved. (Do not let it get to a boil.)

Remove from the heat and add 2 1/4 cups of heavy whipping cream. Stir in the vanilla extract.

Chill the mixture thoroughly in the refrigerator, for about 4-12 hours.

For the Raspberry Swirl:

In a small saucepan, combine the raspberries, ¼ cup sugar, lemon juice, and cornstarch. Mash the raspberries with a fork, and stir over medium heat for about 5 minutes, until it looks a little thicker, like a jelly.

Pour the sauce through a fine mesh strainer into a bowl, pressing through with a spoon to extract as much of the juice from the raspberries as possible. Discard the seeds and cool the sauce down in the fridge for about an hour, or longer.

To Finish the ice cream:

When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer's instructions, for about 25-30 minutes. It will be like a soft serve consistency. Put 1/2 of it in a container and then drizzle on half of the raspberry sauce, then repeat the layers. Use a knife to swirl the layers in a figure 8 motion. Freeze until the ice cream reaches desired consistency.