Raspberry Ripple Ice Cream

Directions

1. 1
   Beat the Philly* and sugar with an electric mixer until smooth.
2. 2
   Add the cream, vanilla and egg yolks, and beat until smooth and slightly thickened.
3. 3
   Beat the egg whites in a clean, dry bowl until stiff peaks form and gently fold into the Philly* mixture.
4. 4
   Pour the ice-cream into a shallow metal container and allow to semi freeze.
5. 5
   Puree the berries, and sieve to remove all seeds.
6. 6
   Combine the berry puree and corn syrup in a small saucepan, and stir over medium heat until the mixture thickens and reduces by half.
7. 7
   Cool.
8. 8
   Spoon the berry mixture over the semi-set ice-cream and gently swirl through.
9. 9
   Freeze until firm.