Raspberry Ripple Ice Cream

1. 1

   Beat the Philly* and sugar with an electric mixer until smooth.

2. 2

   Add the cream, vanilla and egg yolks, and beat until smooth and slightly thickened.

3. 3

   Beat the egg whites in a clean, dry bowl until stiff peaks form and gently fold into the Philly* mixture.

4. 4

   Pour the ice-cream into a shallow metal container and allow to semi freeze.

5. 5

   Puree the berries, and sieve to remove all seeds.

6. 6

   Combine the berry puree and corn syrup in a small saucepan, and stir over medium heat until the mixture thickens and reduces by half.

7. 7

   Cool.

8. 8

   Spoon the berry mixture over the semi-set ice-cream and gently swirl through.

9. 9

   Freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.