1 ½ cups whole milk
2/3 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons light corn syrup
1/2 cup raspberry puree
1/4 tsp. salt
1 ½ cups heavy cream
1/3 cup Fused Lemon Olive Oil
In a small bowl, combine a ½ cup (4 oz/115 ml) of milk with the cornstarch and mix until all the lumps are gone.
In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt.
Once steaming, pour in the milk/cornstarch mixture and whisk for 4-5 minutes, until the mixture begins to thicken (it should have the consistency of thin pancake batter).
Strain the mixture into a bowl, stir in the Fused Lemon Olive Oil and let cool in the refrigerator until it’s no warmer than 40 F, at least 5 hours (preferably overnight).
In a small bowl, whisk together the corn syrup and raspberry puree. Cover and keep chilled until ready to swirl into finished ice cream base.
Process the ice cream based on the manufacturer’s instructions for your ice-cream maker model. Upon reaching the soft serve stage, Scrape 1/3 of the soft serve ice cream into a 2 quart or larger freezer-safe airtight container. Swirl in 1/3 of the raspberry puree, repeating the layers with the remaining ice cream and raspberry puree. Freeze until solid.
Makes approximately 2 quarts.