Lemon Raspberry Ripple Ice Cream

Ingredients

• 2 cups full fat whipping cream
• 1 14 oz can condensed milk
• 1 tbsp Vanilla Extract
• 1/2 lb (225g) fresh or frozen raspberries
• 1/4 cup (50g) sugar
• Juice and zest of 1/2 lemon
• 1/2 cup lemon curd
• 4 Vanilla Cookies (optional)

Directions

1. Combine the raspberries, sugar, lemon zest, and juice in a saucepan and simmer over medium heat, stirring frequently until thickened.
2. Chill in the refrigerator until cool to touch.
3. Whip the cream using the handheld mixer at medium setting until soft peaks.
4. Add the condensed milk and the vanilla extract. Whip again until soft peaks.
5. Spoon over the raspberry mixture and lemon curd and gently swirl.
6. Break some cookies and scatter over the ice cream.
7. Transfer to an airtight container and into the freezer for atleast 6 hours, preferably overnight.