2 cups half-and-half
1 cup milk
2/3 cup sugar
½ cup nonfat dry milk
1 tbs. Vanilla extract
1/8 tsp. Lemon extract
dash salt
½-2/3 cup Raspberry Sauce

Combine ingredients except Raspberry Sauce in a blender or food processor and process until the mixture is smooth. Cover and chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. Ice cream should be quite firm when it is frozen; you can put it in the freezer to set up for about 30 minutes. Spoon ice cream out into a chilled bowl. Make a hole in the center of the ice cream with a thick spoon or spatula handle and pour in Raspberry Sauce. Starting at the center of the Raspberry Sauce, make a circle in the ice cream, dragging it into a swirl. Serve immediately.
Makes: about 1 quart

Recipe for Raspberry Sauce:
1 pkg. (10 oz.) frozen raspberries, defrosted
2 tbs. Sugar
1 tbs. Triple Sec or 2 tbs. Orange juice

Combine ingredients in a blender or food processor and process until smooth. Pour through a strainer, pressing out as much fruit and liquid as possible. Discard seeds. Refrigerate until ready to serve.
Makes: About 2/3 cup