Raspberry Ripple Ice Cream (egg Free)

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 cup granulated sugar
• 1 1/3 cups heavy cream (whipping)
• 2 cups whole milk, divided
• 3 tablespoons light corn syrup
• 1 pinch salt
• 1 1/2 tablespoons cornstarch
• 1 teaspoon raspberry extract (or substitute vanilla extract and 2 pinches of fresh lemon zest)
• 2 tablespoons cream cheese, softened (optional)
• 2 cups raspberries
• 1/4 cup sugar
• 1/4 cup plus 1 tablespoon water, divided
• 1 1/2 teaspoons corn syrup
• 1/2 teaspoon lemon zest
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon cornstarch

Recipe

• 1 to make ice cream base, mix sugar, 1 cup cream, milk, corn syrup and salt in a large pot over medium heat. bring to a gentle boil, adjusting the heat as needed. let boil for 4 minutes.
• 2 mix together remaining 1/3 cup cream and cornstarch; add to milk in pot. return to a boil and cook for another 2 minutes.
• 3 remove from heat and stir in extract and cream cheese, if using. cool in fridge overnight.
• 4 to make raspberry sauce, combine raspberries, sugar, 1/4 cup water, corn syrup, lemon zest and lemon juice in pot over medium heat.
• 5 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. in a cup, stir together the cornstarch with remaining 1 tbsp water until well blended. stir the mixture into the berries and bring to a gentle boil; boil for 2 minutes.
• 6 pour sauce through a sieve to get rid of the seeds. chill remaining liquid in fridge overnight.
• 7 to make the ice cream, put the ice cream base in an ice cream maker and proceed according to the manufacturer’s directions. when it has finished processing, spoon into a well chilled 1-quart or larger freezer-safe storage container. add raspberry sauce.
• 8 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. immediately freeze, airtight, for up to 2 weeks.