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Raspberry ripple ice cream
Prep time: 15 mins
Cooking time: 4 hours

500g cream cheese, softened
1 cup cream
2 tsp. vanilla bean extract
4 free range eggs, separated
300g fresh or frozen raspberries

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  1. Beat the cream cheese in an electric mixer for 1-2 minutes until smooth, then add the cream, vanilla bean extract and egg yolks.
  2. Continue beating until well combined and slightly thickened.In a separate bowl, beat the egg whites until stiff peaks form, then fold gently into the ice cream mixture.
  3. Pour the mixture into a 15cm x 15cm square pan and place in the freezer to semi-set for 1 hour.
  4. Meanwhile, heat the raspberries in a small saucepan over a medium heat until the mixture has thickened and reduced by about half, about 10-15 minutes. Set aside to cool.
  5. Once the ice cream is semi-set, spoon the raspberry mixture over the ice cream and gently swirl through with a knife or small spoon.
  6. Return to the freezer for at least 4 hours to fully set.

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