How to make chocolate ice cream with raspberries

• Heat the milk, add the broken chocolate to it and stir until it dissolves.
  100 g white chocolate, 250 ml milk
• 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.
  200 g raspberries, 50 g sugar
• Pass the fruit and juice through a fine-mesh sieve to remove the seeds - cool.
• Whip the cold heavy cream until stiff.
  250 ml heavy cream
• 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.