with Lemon Olive Oil
In small bowl, combine 1/2 cup milk with cornstarch and mix until all lumps are gone.
In saucepan over medium heat, combine remaining milk, cream, sugar, salt. Once steaming, pour in milk/cornstarch mixture and whisk 4-5 minutes until it begins to thicken (should have consistency of thin pancake batter).
Strain into bowl, stir in oil, and let cool in refrigerator until no warmer than 40°F, at least 5 hours (preferably overnight).
In small bowl, whisk corn syrup and raspberry puree. Cover and keep chilled until ready to swirl into finished ice cream base.
Process ice cream based on ice cream manufacturer’s instructions. Upon reaching soft serve stage, scrape 1/3 ice cream into 2 quart or larger freezer-safe airtight container. Swirl in 1/3 raspberry puree, repeating layers with remaining ice cream and puree. Freeze until solid.
Makes approximately 2 quarts.