Raspberry Rose Jelly Donut Ice Cream

Combine raspberries, sugar, and lemon juice in a saucepan.

Cook over medium heat until thickened, about 10–12 minutes.

Stir in rose water, then cool completely before using.

In a small bowl, whisk 2 tbsp milk with cornstarch to make a slurry.

In another bowl, whisk softened cream cheese with salt until smooth.

In a saucepan, combine remaining milk, cream, sugar, and corn syrup. Bring to a rolling boil for 4 minutes.

Remove from heat, whisk in slurry, then return to boil for 1 minute until slightly thickened.

Slowly whisk hot mixture into cream cheese until smooth.

Chill base in an ice bath for 30 minutes.

Churn in an ice cream maker until thick and creamy.

Fold in toasted donut cubes.

Layer churned ice cream with spoonfuls of raspberry rose jam for a swirl effect.

Press parchment against surface and freeze at least 4 hours.