White Chocolate and Raspberry Ice Cream

1 cup whole milk

¾ cup white sugar

1 vanilla bean, slit lengthwise, seeds scraped

1 pinch salt

5 egg yolks

1 (8 ounce) package white chocolate chips

2 cups heavy whipping cream

1 teaspoon vanilla extract

1 (12 ounce) package frozen raspberries

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 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 and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer s directions until it reaches soft-serve consistency.

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 the seeds; discard seeds.

Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-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.