In a medium saucepan over medium heat, combine 1 cup of heavy cream, 1 cup of whole milk, and 3/4 cup of sugar. Stir continuously for about 5-7 minutes until the sugar has completely dissolved and the mixture is warm but not boiling. Remove from heat and add 1 tablespoon of pure vanilla extract. Allow the mixture to cool completely, about 30 minutes.

While the base is cooling, take 1 cup of fresh or thawed frozen raspberries and blend them with 2 tablespoons of sugar until smooth. After blending, strain the mixture through a fine mesh sieve to remove the seeds, preserving a silky raspberry puree. Set aside this vibrant puree.

Once the cream mixture is cooled, pour it into your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency, which usually takes about 20-25 minutes.

After churning, divide the base mixture into three separate bowls. To the first bowl, add 1/2 cup of freshly squeezed orange juice and 1 teaspoon of orange zest, mixing well before churning briefly for about 2 minutes.

Next, take the second bowl and mix in 1/4 cup of lime juice and a teaspoon of lime zest, ensuring the flavors merge effortlessly. Churn this mixture for another 2 minutes.

For the final base, fold in the prepared raspberry puree into the last bowl. Churn gently for 1-2 minutes until the puree is visually blended throughout the mixture.

To create the eye-catching rainbow effect, take a freezer-safe container and layer spoonfuls of the orange, lime, and raspberry sherbet alternately. Use a spatula to swirl the colors gently without overmixing.

Once layered, freeze this masterpiece for at least 4-6 hours until it’s firm and ready to serve.

After the freezing time, allow it to sit at room temperature for a few minutes before scooping for easier serving.