Ingredients

• 500ml Anchor Pure Cream
• 300ml Anchor Whole Milk
• 1 vanilla pod, split, seeds scraped
• 5 egg yolks
• 150g caster sugar

Raspberry Ripple

• 300g fresh raspberries or frozen raspberries
• 1 tablespoon water
• 2 tablespoon caster sugar

Method

• Step 1 To make the raspberry ripple, heat the raspberries, water and sugar in a saucepan over a low-medium heat. Bring the mixture to a simmer and stir regularly until the raspberries break down into a sauce. Reduce the heat to low and cook for a further 4-5 minutes. Remove the pan from the heat, and then pass the sauce through a fine sieve to remove the seeds, pressing the raspberries with the back of a spoon. Place the strained juice into a bowl and set aside.
• Step 2 Heat the cream, milk, and vanilla seeds and pod in a separate saucepan over a medium heat. Bring the mixture to a gentle simmer and be careful not to boil. Remove the pan from the heat, take out the vanilla pod, and then set the pan aside.
• Step 3 Whisk together the egg yolks and sugar in a large mixing bowl until pale and creamy. Slowly pour over the milk and cream mixture, whisking continuously until well combined. Return the mixture into the cleaned saucepan and cook on a low heat. Stir continuously with a wooden spoon for 10 minutes or until the mixture coats the back of the spoon.
• Step 4 Pour the mixture through a fine sieve into a large bowl, and then cover the surface with plastic wrap to prevent a skin from forming. Allow the mixture to come to room temperature, and then place into the refrigerator for one hour until chilled. Once chilled, transfer the mixture into an ice cream machine and churn following the manufactures instructions until frozen.
• Step 5 Spoon half of the ice cream into a plastic container followed by half of the raspberry sauce prepared earlier. Repeat with remaining ice cream and raspberry, and then use a blunt knife to marble the ice cream and ripple lightly. Cover the container with a lid and place into the freezer for 4 hours or until solid.
• Step 6 Remove the ice cream from the freezer for 10 minutes before serving.