Ingredients:

  • 2 cups (250g) black raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 2 tsp (10ml) vanilla extract
  • 2 cups (480ml) heavy whipping cream, ice-cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine black raspberries, sugar, and lemon juice in a saucepan over medium heat.
  2. Simmer for 8-10 minutes until the mixture bubbles and thickens into a syrup. Note: Don't rush this, or the ice cream will get icy
  3. Remove from heat, stir in 1 teaspoon of vanilla extract, and cool completely.
  4. Pour ice cold heavy whipping cream and salt into a chilled bowl.
  5. Beat on medium high speed until stiff peaks form. Note: The cream should stand straight up when you lift the whisk
  6. Gently fold the sweetened condensed milk and the remaining 1 teaspoon of vanilla into the whipped cream.
  7. Use a slow over and under motion with your spatula to maintain the air.
  8. Pour the cream mixture into a 9x5 inch loaf pan.
  9. Spoon the cooled berry reduction over the top and use a spatula to create a marbled swirl effect.
  10. Cover and freeze for 6 hours until firm and scoopable.