<http://schema.org/recipeInstructions>
" Place the sorbet in a bowl and let sit while you soften the ice cream (it&amp;#039;s fine if it melts a little). Scoop the ice cream into the bowl of an electric mixer and beat with the paddle attachment until soft, but still holds its shape, about 2 minutes. Spoon half the ice cream into a 4 1/2- by 8 1/2-inch loaf pan or 1 1/2-quart freezer-safe container. Dollop small spoonfuls of the sorbet on top and, using a knife, swirl the sorbet through the ice cream. Repeat with the remaining ice cream and sorbet. Freeze until set, at least 4 hours. Once set, cover with plastic wrap and freeze for up to 2 weeks. Serve in cones, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a29795/fruit-ripple-ice-cream-recipe-wdy0714/>