Raspberry Ripple Ice Cream

• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1 cup cream
• 1 teaspoon vanilla
• 4 eggs, separated
• 300g packet frozen raspberries, thawed
• 1/3 cup light corn syrup

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

caster sugar, cream, vanilla, eggs, frozen raspberries, light corn syrup

Taken from www.kraftrecipes.com/recipes/raspberry-ripple-ice-cream-103934.aspx (may not work)