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