If you like a classic hot berry ice cream, this is your recipe. Strong, bright strawberry or raspberry spiral with the most juicy vanilla ripples. This version is made with cream, but I've also published a non-dairy version here. It's absolutely my favorite flavor, and yes, you can use frozen (thawed) berries!
The sorbet berry ingredient couldn't have been easier to make. You can use a blender to skip whole fruit with some sugar, stalk, and you're in business. The swirl of vanilla is a little more intense. You need to make a classic vanilla cream and then remove from there. I like to make the swirl components up to a few days ahead of time, when I have a few minutes, and then knock a few hours before serving. It's great for days on end, but it's full stop magic that is enjoyed shortly after milling.