Any-Fruit Rainbow Sherbet

Directions

1. Prepare your fruit bases: In a small pot, combine the raspberries, sugar, and water over medium heat. Cook, stirring occasionally, until the fruit is very soft, 10 to 12 minutes. Strain through a sieve. Transfer to the refrigerator until ready to use.
2. Squeeze the orange juice and lime juice. If desired, tint each a deeper color using food coloring. Refrigerate both juices until ready to use.
3. In a medium pot, whisk the milk, cream, buttermilk, sugar, and egg yolks to combine. Heat the mixture over medium-low heat, stirring constantly, until it reads 165°F/75°C on a thermometer.
4. Strain the mixture, and transfer to a covered storage container. Refrigerate for a minimum of 8 hours or until no warmer than 43˚F/6˚C. (Alternatively, cool in an ice water bath.)
5. Place three medium bowls in the freezer to chill.
6. Prepare your ice cream maker and churn according to the manufacturer's instructions. Divide the sherbet between the three chilled bowls. Keep two chilled while you work with one at a time.
7. To one bowl, add the raspberry syrup and mix to combine. Place in the freezer, and add the orange juice to the next bowl, the lime syrup to the final bowl.
8. Spoon the sherbets into an 8x8 or 9x9 inch pan a little at a time to encourage a swirled effect. Keep layering the flavors until all three are fully added to the pan, and spread into an even layer.
9. Press a piece of plastic wrap on top, cover it, and allow it to firm in the freezer for about 4 hours before serving.