Crunchy French Onion Chicken

Creamy and smooth raspberry swirl ice cream can be easily made at home with no fancy equipment! Just two simple ingredients and a sweet and tangy raspberry sauce.

ingredient

12 ounces raspberries
3 tablespoons granulated sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon cornstarch
1 teaspoon water
14 ounces sweetened condensed milk
2 teaspoons vanilla bean paste, or extract
2 cups heavy whipping cream

Directions

Cook the Raspberries – In a medium saucepan, combine raspberries, sugar, lemon zest, and lemon juice. Stir and cook over medium-high heat until the raspberries break down, about 5 minutes.
Thicken the Sauce – Combine cornstarch and water in a small bowl. Add to the raspberry mixture. Stir and cook over medium heat until the sauce has thickened slightly, about 1 minute.
Strain – Pour the sauce through a fine mesh strainer into another bowl. Use the back of a spoon to push and separate the sauce from the seeds. Scrape the bottom of the strainer to collect more sauce. It will yield about ¾ cups.
Let it Cool – Transfer the raspberry sauce to the refrigerator to cool completely. Meanwhile, make the ice cream base.
Flavor the Condensed Milk – In a large bowl, whisk together the sweetened condensed milk with the vanilla and set aside.
Whip the Cream – In a stand mixer fitted with the whisk attachment, add the heavy cream. Whisk on medium-high (setting 8) until a fluffy and smooth consistency is reached and stiff peaks form, about 1 ½ to 2 minutes. It should hold its shape when lifted from the bowl. Do not over-whip!Alternatively, hand whisk by adding the heavy cream to a chilled large metal bowl. Slightly tilt the bowl and vigorously whisk until stiff peaks form, about 3 ½ to 4 minutes.
Make the Ice Cream Base – Gently fold in ⅓ of the whipped cream into the sweetened condensed milk mixture. Add the remaining whipped cream and gently fold in until the mixture is smooth with just a few small lumps left. Do not deflate the mixture by over-mixing!Transfer half of the ice cream base to a 9 by 5-inch loaf pan or container large enough to hold a 1-quart mixture. Dot half of the raspberry sauce onto the ice cream, and use a knife to create swirls. Add the remaining base on the top, dot with the rest of the sauce, and create swirls again.
Freeze the Ice Cream – Place a piece of plastic wrap directly on top of the ice cream. Cover with a piece of parchment paper that fits just the surface. Cover the pan tightly with foil or a lid. Freeze until hardened, about 6 hours. Allow to sit at room temperature for a few minutes to soften before scooping.