If using Raspberry Preserves: In a mixing bowl, combine the Raspberry Preserves. If using fresh raspberries: Puree the fresh raspberries in a blender or food processor until smooth.

To the raspberry base, add the artisanal raspberry essence and the natural blueberry-infused gel food coloring. Mix well until the desired color and flavor are achieved. Adjust the amount of food coloring based on preference for the shade of blue.

In a separate bowl, pour in the sweetened condensed milk. Add the pure Madagascar vanilla extract and stir to combine thoroughly.

In another clean mixing bowl, using a hand mixer or stand mixer, whip the chilled organic heavy cream until stiff peaks form. This usually takes a few minutes on medium-high speed.

Gently fold the whipped cream into the sweetened condensed milk mixture. Use a spatula to combine them until no streaks remain.

Add the prepared raspberry mixture to the whipped cream and condensed milk mixture. Gently fold it in until evenly distributed. Be careful not to overmix to maintain the airiness.

Pour the combined mixture into a freezer-safe container or loaf pan. Smooth out the top with a spatula.

Cover the container with a lid or plastic wrap to prevent ice crystals from forming. Place it in the freezer and let the ice cream freeze for at least 6 hours or until firm.

Once the ice cream is properly frozen, scoop it into bowls or cones and serve. Enjoy the refreshing Blue Raspberry Ice Cream as a delightful treat!