In a saucepan over medium heat, combine heavy cream, milk, and granulated sugar. Stir gently for 5–7 minutes until the sugar dissolves completely, and the mixture is warm but not boiling. Remove from heat and fold in the vanilla extract. Allow to cool completely.

Prepare the raspberry puree by combining fresh or frozen raspberries with a bit of sugar in a blender, blending until smooth, and passing through a fine mesh strainer to remove seeds.

Once the base mixture has cooled, pour it into an ice cream maker. Churn for approximately 20–25 minutes until it reaches a soft-serve consistency.

Divide the base into three bowls. In the first bowl, stir in raspberry puree. In the second bowl, mix in fresh orange juice and optional food coloring. In the last bowl, squeeze lime juice.

Layer the colorful mixtures in a freezer-safe container, alternating spoonfuls of raspberry, orange, and lime mixtures. Swirl gently with a spatula, cover tightly, and freeze for 4–6 hours until firm.