Add the milk and cream to a pan with the vanilla pod.

Heat on a low heat until it simmers

Mix the egg yolks and sugar together

Remove from the heat

Add the milk to the egg mixture and whisk

Put the mixture back on the stove and heat until it reaches 85C

Place the pan in a sink filled with cold water and ice

Remove the vanilla pod

Cover with cling film and leave in the fridge overnight

To make the raspberry sauce put the raspberries in a bowl with the sugar and heat in the microwave for a couple of minutes until the raspberries burst

Sieve to remove the pips and leave in the fridge overnight

Churn the ice cream mixture in an ice cream maker until it is ready

Fold in the raspberry sauce and leave in the freezer for a little while