Ingredients:
2 cups heavy cream
14 ounces can sweetened condensed milk
0.3 cups Plew Farm maple syrup
1 teaspoons vanilla extract
0.3 teaspoons pinch of salt
2 cups fresh raspberries
2 tablespoons maple syrup, for the raspberry swirl
1 teaspoons lemon juice
Instructions:
Make the raspberry sauce: In a small saucepan, mash 2 cups fresh raspberries with 2 tablespoons maple syrup, for the raspberry swirl and 1 teaspoons lemon juice over medium-low heat. Simmer, stirring occasionally, until slightly thickened. Strain out seeds if you like a smoother swirl, then let cool completely.
Whip the cream: In a large bowl, whip 2 cups heavy cream to stiff peaks.
Mix the maple base: In a separate bowl, whisk together 14 ounces can sweetened condensed milk, 0.3 cups Plew Farm maple syrup, 1 teaspoons vanilla extract, and 0.3 teaspoons pinch of salt.
Fold together: Gently fold the whipped cream into the maple mixture until fully combined and no streaks remain.
Layer and swirl: Pour half the mixture into a loaf pan, drizzle with half the cooled raspberry sauce, and swirl gently with a knife. Repeat with the remaining ice cream base and sauce.
Freeze: Cover and freeze until firm before scooping.