White Chocolate and Raspberry Ice Cream

Infuse the Milk: In a medium saucepan, combine the whole milk, white sugar, vanilla bean (and seeds), and salt. Heat over medium heat until the mixture is warm and the sugar is dissolved, approximately 5 minutes. Do not boil.

Create the Custard Base: In a separate bowl, whisk the egg yolks. Gradually temper the yolks by slowly whisking in about 1 cup of the warm milk mixture. This prevents the eggs from curdling. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be careful not to overheat or boil the custard.

Melt the White Chocolate: Remove the saucepan from the heat and discard the vanilla bean. Stir in the white chocolate chips until they are completely melted and the custard is smooth. If necessary, you can use an immersion blender to ensure a silky-smooth texture.

Chill the Mixture: Pour the white chocolate custard into a large bowl. Stir in the heavy cream and vanilla extract. Cover the bowl tightly with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Churn the Ice Cream: Once the mixture is thoroughly chilled, pour it into your ice cream maker and freeze according to the manufacturer's directions. Churn until it reaches a soft-serve consistency. This typically takes around 20-25 minutes.

Prepare the Raspberry Swirl: While the ice cream is churning, prepare the raspberry swirl. In a small saucepan, heat the thawed raspberries over medium heat until they begin to break down and release their juices, about 7-10 minutes. Press the raspberries through a fine-mesh sieve over a bowl to remove the seeds. Discard the seeds, leaving you with a smooth raspberry puree.

Create the Raspberry Ribbons: Gently swirl the raspberry puree into the soft ice cream, creating beautiful ribbons of raspberry throughout. Be careful not to overmix, as you want to maintain distinct ribbons.

Freeze to Perfection: Transfer the ice cream to a 1- or 2-quart lidded container. Place a piece of plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming. Seal the container and freeze for at least 2 hours, or preferably overnight, to allow the ice cream to ripen and fully develop its flavor and texture.