Serving Sze: 4

1 vanilla bean
500 ml milk
10 egg yolks
100 g sugar
125 ml cream
300 g raspberries

To prepare the custard, split the vanilla bean in half and scrape out the seeds. Place the seeds and scraped pods into a saucepan, add 500mls of milk and bring to a simmer. Remove from the heat and leave the milk to infuse for 10 minutes.
In a bowl, whisk the egg yolks and sugar together for approximately 2 minutes until pale and fluffy. Pour the mixture into the saucepan of milk and return to a medium heat stirring constantly. Cook the custard for approximately 5 to 7 minutes until it has thickened and coats the back of a spoon. Remove from the heat and pass through a sieve into a mixing bowl. Stir in the cream then place in the refrigerator to chill for one hour.
To prepare the raspberry sauce, place the raspberries into a blender and blend until smooth. Pass the mixture through a sieve to remove the seeds. Transfer the raspberry juice to a saucepan on a high heat. Cook for 2 to 3 minutes until the raspberry juice reduces to a thick sauce consistency.
Place the custard into the ice cream machine and churn until thick and creamy. Remove the mixture from the ice cream machine and place in a mixing bowl. Fold through the raspberry syrup using a spatula until a ripple effect has formed.

Place the ice cream in an airtight container then store in the freezer until required.