Ingredients

The following ingredients have 5 Servings
  • 1 1/2 cups raspberries
  • 3 Tbsp sugar
  • 3 cups heavy cream
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 Tbsp vodka (optional)

Instruction

  • Combine raspberries and sugar in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened, stirring occasionally. Press mixture through a fine-mesh sieve into a bowl. Let raspberry sauce cool to room temperature, then cover and chill for four hours in the refrigerator.
  • Whisk together heavy cream, sugar, vanilla, salt, and vodka in a medium bowl. Cover and chill mixture for four hours in the refrigerator. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. In the last minute of churning, add 2 tablespoons raspberry sauce and churn until slightly swirled.
  • Spoon one third of the mixture into a freezer-safe container; top with dollops of raspberry sauce. Repeat with remaining mixture and sauce. Swirl layers together, then cover and freeze overnight until firm.