• For the ice cream machine method: Puree the raspberries in a small food processor. Set aside.
• Blend the half and half, sweetened condensed milk, and vanilla bean paste together in a bowl, use a whisk to make sure everything is well blended.
• Pour mixture into your ice cream machine and process according to instructions. At the very end, pour in the raspberry sauce and let it process just long enough for the raspberry to get swirled into the ice cream.

  Transfer to a loaf pan, cover, and freeze for at least 5 hours, or until firm enough to scoop.

No Churn Instructions

• Puree the raspberries in a small food processor. Set aside.
• Using an electric hand mixer on medium-high speed, whip the heavy cream until stiff peaks form, be careful not to over whip it.
• Beat in the creme fraiche, sweetened condensed milk, and vanilla, blending just until smooth.
• Add the ice cream mixture to a loaf pan, alternately with the raspberry puree.
• Using the handle of a wooden spoon swirl the puree into the ice cream. Cover and put in freezer for at least 5 hours, or until firm enough to scoop.