In a saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Stir continuously for about 5-7 minutes, until sugar dissolves and mixture is warm. Remove from heat and stir in vanilla extract. Cool and refrigerate for at least 2 hours.

In a blender, combine raspberries with 2 tablespoons of sugar and blend until smooth. Strain puree through a fine-mesh sieve, discarding seeds, and set aside.

Pour the chilled base into your ice cream maker and churn until soft-serve consistency, around 20-25 minutes.

Divide churned base into three bowls. In one bowl, mix in the raspberry puree. In the second, stir in orange juice, zest, and orange food coloring. In the last, combine lime juice, zest, and green food coloring.

In a freezer-safe container, alternate layers of raspberry, orange, and lime mixtures. Cover tightly and freeze for 4-6 hours until hardened.