Ingredients

• 1 cup whole milk
• 0.75 cups white sugar
• 1 vanilla bean , slit lengthwise, seeds scraped
• 1 pinch salt
• 5 eggs yolks
• 1 , 8 ounce
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 , 12 ounce

Instructions

1. 1 Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
2. 2 Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into a saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean.
3. 3 Stir white chocolate chips into custard until melted. Pour custard into a large bowl; stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
4. 4 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency. Place ice cream in the freezer while you cook raspberries.
5. 5 Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove seeds; discard seeds.
6. 6 Gently swirl raspberries into soft ice cream, creating ribbons of raspberries. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition per serving