Heat milk, sugar, vanilla bean, vanilla seeds and salt in a saucepan over medium heat until warm, about 5 minutes.
Whisk egg yolks and about 250ml of the warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in cream and vanilla extract. Cover and chill in fridge.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a lidded plastic container; cover surface with cling film and seal. For the best flavour, keep ice cream in the freezer for at least 2 hours or overnight before serving.