📖 Instructions

1. Prepare the Berry Sauce: In a saucepan, combine the raspberries, sugar, water, and the liqueur (if using). Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly. This should take about 10-15 minutes. Honestly its pretty therapeutic to watch them cook and pop!
2. Strain the Sauce: For a smoother sauce, strain it through a fine-mesh sieve to remove the seeds. I usually skip this part because I love the little burst of flavor from the seeds!
3. Cool the Sauce: Let the berry sauce cool completely. You can speed this up by placing it in the refrigerator. Make sure its cold before moving onto the next step. Its worth the wait, trust me.
4. Make the Ice Cream Base: In a large mixing bowl, combine the heavy cream, milk, sugar, vanilla extract, and salt. Use an electric mixer to whisk until soft peaks form. Be careful not to overwhip!
5. Churn the Ice Cream: Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes. I remember the first time I did this, I was so excited to finally taste it, I think I started too early but its a learning process!
6. Layer the Ripple: Once the ice cream is churned, transfer about one-third of it to a loaf pan lined with parchment paper. Drizzle some of the cooled berry sauce over the ice cream. Repeat the layers until all the ice cream and sauce are used, creating a beautiful ripple effect.
7. Freeze: Cover the loaf pan with plastic wrap and freeze for at least 4-6 hours, or preferably overnight, to allow the ice cream to fully set. Sometimes if im impatient, i'll take it out a little bit sooner, but I don't recommend!
8. Serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Slice and enjoy! And don't forget to share!