Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Vanilla extract - 1 teaspoon
• Raspberries - 1 cup
• Lemon juice - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons

Instructions

1. 1.

   In a medium saucepan, combine raspberries, lemon juice, and 1/4 cup of sugar. Cook over medium heat until raspberries break down.

2. 2.

   Mix cornstarch with water and add to raspberry mixture. Cook until thickened, then set aside to cool.

3. 3.

   In a large bowl, whisk together heavy cream, whole milk, remaining sugar, and vanilla extract until sugar dissolves.

4. 4.

   Churn the cream mixture in an ice cream maker according to manufacturer's instructions.

5. 5.

   Once churned, layer half the ice cream in a container, drizzle half the raspberry sauce, and swirl gently with a knife.

6. 6.

   Repeat with remaining ice cream and raspberry sauce, then freeze for 4 hours before serving.

Nutritional Facts