Prepare the Raspberries:

• If using fresh raspberries, rinse them gently under cool water. If using frozen raspberries, thaw them completely before starting the recipe.

• In a blender or food processor, blend the raspberries until smooth. You can leave a few chunks for texture, or blend them completely depending on your preference.

Strain the Raspberry Puree (optional):

• To remove the seeds and make the ice cream smoother, you can strain the raspberry puree through a fine mesh sieve into a bowl. Use the back of a spoon to press the puree through, leaving the seeds behind. This step is optional if you don’t mind some seeds in your ice cream.

Whip the Cream:

• In a separate bowl, whip the heavy cream using an electric mixer or stand mixer until soft peaks form. Be careful not to over-whip, as you want it fluffy but still soft.

Combine the Ingredients:

• In a large bowl, combine the sweetened condensed milk and vanilla extract (if using). If you like your ice cream sweeter, you can also add the powdered sugar at this point.

• Gently fold the whipped cream into the condensed milk mixture until well combined. Be careful not to deflate the whipped cream too much—use a spatula and fold gently.

Add the Raspberry Puree:

• Add the raspberry puree to the mixture and swirl it gently into the cream. Don’t mix it too thoroughly—this will create beautiful streaks of raspberry throughout the ice cream.

Freeze:

• Pour the ice cream mixture into a freezer-safe container (a loaf pan works great).

• Cover with plastic wrap or a lid, and freeze for at least 4-6 hours, or until fully set.

Serve:

• Once the ice cream is frozen and firm, scoop it into bowls or cones and enjoy the fresh, creamy raspberry goodness!