Independence Day Ice Cream in 27 Minutes

Instructions:

1. Place raspberries and 2 tbsp sugar in a saucepan over medium heat; simmer for 5-7 minutes until the fruit breaks down and thickens into a syrupy glaze.
2. Press the raspberry mixture through a fine-mesh sieve to remove seeds, leaving only a smooth concentrate.
3. Repeat the simmering and sieving process separately for the blueberries and remaining sugar and lemon juice.
4. In a chilled bowl, beat the heavy whipping cream until stiff peaks form.
5. Gently fold in the sweetened condensed milk and salt using a spatula until no white streaks remain, being careful not to deflate the air.
6. Divide the cream base equally into three separate bowls.
7. Fold the raspberry reduction into the first bowl, the blueberry reduction into the second, and the vanilla extract into the third.
8. Line a 9x5 inch metal loaf pan with parchment paper.
9. Pour in the blueberry mixture, smooth the top, and flash-freeze until set.
10. Layer the vanilla mixture over the blueberry layer, smooth, and flash-freeze again.
11. Pour the raspberry mixture on top, smooth, and freeze for at least 6 hours before serving.