Servings: Serves 6

Ingredients

• 350ml whole milk
• 250ml double cream
• 1 vanilla pod
• 6 egg yolks
• 100g caster sugar

Raspberry puree

• Place the cream and milk in a heavy based saucepan. Cut the vanilla pod in half lengthways and scrape out the seeds, add these and the pod to the pan.
• Slowly heat until scorching point is reached (where the mixture is just about to boil). Remove from the heat and allow to infuse for 5-10 minutes.
• Meanwhile add the raspberries (if using frozen, no need to defrost) to a pan and simmer until soft, then stir in the sugar until dissolved.
• Then push the mixture through a sieve and leave to cool.
• In another bowl whisk the egg yolks with the 100g of caster sugar, just to combine, then pour over the hot milk mixture, whisking as you go.
• Return the mixture to the pan and over a low-medium heat stir constantly until the custard thickens just enough to coat the back of a wooden spoon.
• This will take about 5 minutes or so. Be careful not to over cook the custard.
• Immediately remove from the heat, pass through a sieve into a clean bowl and leave to cool.
• Churn the ice cream in an ice cream machine, transfer to a container and then swirl the raspberry puree in and freeze again .

Method

1. 350ml whole milk

Notes

For the best flavour use organic milk and free range eggs.