Valerie Bertinelli makes a fresh raspberry sauce to swirl through her no-churn ice cream made with sweetened condensed milk, whipped cream and lemon zest.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.