1-Puree the raspberries in a small food processor and set aside.

2-In a bowl, whisk together the half and half, sweetened condensed milk, and vanilla bean paste.

3-Pour the mixture into an ice cream machine and process according to the machine’s instructions.

4-Towards the very end of processing, pour in the raspberry puree and run the machine just long enough to swirl it into the ice cream.

5-Transfer the ice cream to a loaf pan, cover, and freeze for at least 5 hours or until firm.

6-Puree the raspberries in a small food processor and set aside.

7-Using an electric hand mixer on medium-high, whip the heavy cream until stiff peaks form, being careful not to over-whip.

8-Beat in the crème fraîche, sweetened condensed milk, and vanilla until smooth.

9-Add the ice cream mixture to a loaf pan alternately with spoonfuls of the raspberry puree.

10-Swirl the puree into the ice cream using the handle of a wooden spoon.

11-Cover and freeze for at least 5 hours or until firm enough to scoop.