Cool the mixture, then chill it thoroughly in the refrigerator - preferably overnight.

Place the raspberries in a saucepan with sugar and cook until the fruit breaks down.

Pass the fruit and juice through a fine-mesh sieve to remove the seeds - cool.

Whip the cold heavy cream until stiff.

Slowly pour in the cold milk with white chocolate - continue mixing.

Transfer the mixture to a chilled ice cream maker (if you have one) and churn until thickened.

If you don't have an ice cream maker, pour the mixture into a mold and place it in the freezer - stir the mixture every half hour or so.

When the mixture starts to thicken significantly, pour the raspberry sauce into the ice cream and gently stir - do not stir the ice cream any further.

Freeze the whole thing.