• Freeze the bowl of your ice cream maker for at least 12 hours, until frozen solid according to manufactures instructions.
• Add 1 cup of the cream, and the milk to a medium sauce pan, and heat it over medium until the edges start to bubble. 2 cups heavy cream , 1 cup whole milk, 1/4 tsp salt
• While the milk is heating, add the egg yolks and sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up. 5 egg yolks, 3/4 cup granulated sugar
• Remove the milk from the heat, and slowly pour 1/2 cup of the warm mixture into the egg yolks, whisking them together as you pour.
• Then add another 1/2 cup of the milk mixture into the eggs and whisk it together.
• Pour the mixture back into the sauce pan and let it continue to cook over medium heat, for a couple of minutes, until the mixture starts to thicken enough to coat the back of a metal spoon.
• Pour the custard mixture over the white chocolate in a large bowl. Let it sit for 1 minute, then stir it together until the white chocolate is melted. 6 oz white chocolate
• Pour the mixture through a strainer into a clean bowl. Add in the remaining 1 cup heavy cream, and the vanilla extract 2 cups heavy cream , 1 tsp vanilla extract
• Add ice to another large bowl, and place the custard mix bowl over the ice bath. Let it sit to cool down slightly for about 15-20 minutes, while you stir it occasionally.
• Cover the custard mix bowl with a lid, or plastic wrap and place it in the fridge for at least 2 hours to chill.

For the Raspberry Sauce:

• Add the raspberry, sugar, corn syrup, and lemon juice to a small sauce pan, and heat over medium. Cook stirring often for about 5 minutes, until the raspberries start to release their juices. 2 cups raspberries, 3 TBS granulated sugar, 1 1/2 TBS corn syrup, 1 TBS lemon juice
• In a small bowl whisk together the cornstarch, and water. Add the slurry to the raspberry mixture, and stir it together. Let it continue to cook for a few minutes until the sauce thickens. 1 TBS cornstarch, 1 TBS water
• Scoop the sauce into another bowl and let it cool until needed.

For Churning the Ice Cream:

• Pour the custard mix into a prepared 2QT ice cream maker and run it for about 25 to 30 minutes, according to manufactures directions, until it is like a soft serve consistency.
• Scoop about 1/3 of the ice cream into a 2QT freezer safe, add spoonfuls of raspberry sauce over the top. Sprinkle a couple spoonfuls of white chocolate over the top. 2 oz white chocolate
• Swirl the sauce into the ice cream with a knife.
• Repeat with more layers of ice cream, raspberry sauce, chopped white chocolate, ice cream and sauce.
• Cover the ice cream and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.