Raspberry Ripple Ice Cream (Egg Free)

1. 1

   To make ice cream base, mix sugar, 1 cup cream, milk, corn syrup and salt in a large pot over medium heat.

2. 2

   Bring to a gentle boil, adjusting the heat as needed.

3. 3

   Let boil for 4 minutes.

4. 4

   Mix together remaining 1/3 cup cream and cornstarch; add to milk in pot.

5. 5

   Return to a boil and cook for another 2 minutes.

6. 6

   Remove from heat and stir in extract and cream cheese, if using.

7. 7

   Cool in fridge overnight.

8. 8

   To make raspberry sauce, combine raspberries, sugar, 1/4 cup water, corn syrup, lemon zest and lemon juice in pot over medium heat.

9. 9

   Adjust the heat so the mixture boils gently, then cook for 10 to 12 minutes or until the berries are soft and have broken down.

10. 10

    In a cup, stir together the cornstarch with remaining 1 tbsp water until well blended.

11. 11

    Stir the mixture into the berries and bring to a gentle boil; boil for 2 minutes.

12. 12

    Pour sauce through a sieve to get rid of the seeds.

13. 13

    Chill remaining liquid in fridge overnight.

14. 14

    To make the ice cream, put the ice cream base in an ice cream maker and proceed according to the manufacturers directions.

15. 15

    When it has finished processing, spoon into a well chilled 1-quart or larger freezer-safe storage container.

16. 16

    Add raspberry sauce.

17. 17

    With a table knife held vertically, swirl the mixtures together to create ripples of sauce throughout; for large ripples and streaks mix fairly lightly, for a more blended ice cream, mix more thoroughly.

18. 18

    Immediately freeze, airtight, for up to 2 weeks.

* Per serving · 4 servings · Values may vary.