For the Raspberry Puree:

1. In a small saucepan bring sugar, water and vanilla extract to a boil.
2. In a blender, add raspberries, syrup and 1/2 lemon juice and blend until smooth,
3. Let cool completely.

For the Raspberry Ice Cream:

1. In a large bowl, whip the heavy cream and vanilla bean paste until almost fluffy.
2. Add the sweet condensed milk and raspberry puree and combine.
3. pour the ice cream mixture into your silicon mold container or any other ice cream container,
4. Freeze, until firm about 5 hours.
5. Pop, the ice creams out of the silicon mold and serve right away with the Swedish havreflarn.