Whip the cream until stiff. Add the condensed milk and vanilla paste. Gently fold in until the mixture is almost smooth. Stir in the jam to make it easier to mix in. Add a few tablespoons of jam and fold it into the ice cream mixture. Taste the mixture, adding more raspberry jam until you are happy with the flavor. Make sure you have at least three tablespoons left for decoration.

Then, grab a container for the ice cream. I used a cake pan. Add a layer of ice cream to the pan and scatter raspberries on top. Continue filling the pan with ice cream and raspberries until it is full. Make sure you have some raspberries left for the top.

Use a teaspoon to spread jam over the ice cream, stirring it in slightly to create swirls. Finally, scatter the remaining raspberries on top, then cover the mold with foil or a lid.

Place the ice cream in the freezer for at least six hours.

Remove the ice cream from the freezer about 10 minutes before serving so that it's easier to scoop.