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1
To make ice cream base, mix sugar, 1 cup cream, milk, corn syrup and salt in a large pot over medium heat.
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2
Bring to a gentle boil, adjusting the heat as needed.
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3
Let boil for 4 minutes.
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4
Mix together remaining 1/3 cup cream and cornstarch; add to milk in pot.
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5
Return to a boil and cook for another 2 minutes.
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6
Remove from heat and stir in extract and cream cheese, if using.
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7
Cool in fridge overnight.
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8
To make raspberry sauce, combine raspberries, sugar, 1/4 cup water, corn syrup, lemon zest and lemon juice in pot over medium heat.
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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.
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10
In a cup, stir together the cornstarch with remaining 1 tbsp water until well blended.
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11
Stir the mixture into the berries and bring to a gentle boil; boil for 2 minutes.
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12
Pour sauce through a sieve to get rid of the seeds.
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13
Chill remaining liquid in fridge overnight.
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14
To make the ice cream, put the ice cream base in an ice cream maker and proceed according to the manufacturers directions.
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15
When it has finished processing, spoon into a well chilled 1-quart or larger freezer-safe storage container.
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16
Add raspberry sauce.
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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.
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18
Immediately freeze, airtight, for up to 2 weeks.
