Pour 1 1/2 cups of heavy cream and 1 1/2 cups of whole milk into a medium saucepan.

Add 1 cup of granulated sugar and stir gently over medium heat until the sugar dissolves, about 5 to 7 minutes.

Remove from heat and stir in 1 teaspoon of vanilla extract.

Allow this mixture to cool completely.

Wash 8 ounces of fresh raspberries under cold water.

Place raspberries in a blender with 2 tablespoons of granulated sugar and blend until smooth.

Strain the mixture through a fine sieve to remove seeds. Set aside.

Pour the cooled dairy mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.

Divide the churned mixture into three bowls.

In the first bowl, mix in 3/4 cup of orange juice and a few drops of orange food coloring.

In the second bowl, add 1/2 cup of lime juice and green food coloring.

Leave the third bowl plain for the raspberry flavor.

In a freezer-safe container, layer the raspberry mixture as the first layer.

Add the lime mixture on top and then the orange mixture as the top layer.

Cover the container and place it in the freezer for 4 to 6 hours or until firm.

Remove from freezer and let sit for a few minutes to soften.

Scoop into bowls or cones and add optional garnishes like fresh fruit or sprinkles.