White Chocolate and Raspberry Ice Cream
Ribbons of raspberry swirl through this smooth, custard-based white chocolate ice cream.

Heat milk sugar vanilla bean and seeds and salt in a saucepan over medium heat until warm about 5 minutes.

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.

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.

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.