Balsamic Raspberry Ripple Ice Cream

In a small sauce pan add Balsamic Vinegar (3 Tbsp) and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.

In a medium sauce pan stir together Fresh Raspberries (3 cups), Granulated Sugar (1/3 cup), and Water (4 Tbsp). Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes.

Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and Pure Vanilla Extract (as needed) into raspberry juice. Cool until chilled.

Whip Heavy Cream (2 cups) and Pure Vanilla Extract (1 tsp) until stiff peaks form.

Fold Sweetened Condensed Milk (1 can) into whipped cream.

Pour half into a 9x5-inch loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife.

Cover and freeze for at least 8 hours.