Ingredients:

• 1 batch vanilla ice cream, unfrozen (see note above)
• 2 pints raspberries
• 1/2 cup sugar

Directions:

Prepare the vanilla ice cream starter or scratch vanilla ice cream recipe and refrigerate until cold.

Pass the raspberries through a food mill fitted with a medium plate. Transfer the pureed berries to a saucepan and stir in the sugar. Place over medium-high heat and cook, stirring occasionally, until the mixture is reduced to 1 cup, 20 to 22 minutes. Let cool to room temperature, then refrigerate until cold.

Transfer the ice cream base to a 2-quart ice cream maker and freeze according to the manufacturer’s instructions. Remove the raspberry puree from the refrigerator and stir to loosen.

Transfer half of the ice cream to a chilled 1-lb. loaf pan and spoon half of the raspberry puree on top. Spoon the remaining ice cream on top, then top with the remaining raspberry puree. Using a butter knife, gently swirl the raspberry puree into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 1/2 quarts.