Place milk, cream, eggs, sugar and vanilla beans into a power blender. Switch on and increase speed to full, then leave running for 6-7 minutes. This will create a steaming hot cooked custard.
Carefully drop in the white chocolate and blend again briefly to melt and combine chocolate into the custard.
Leave custard to cool.
Once cool, churn in an ice cream machine until ready or transfer to freezer container and freeze until required.
To serve, a sprinkle of freeze-dried raspberry powder really lifts the white chocolate vanilla ice cream, visually and on the palate.