For the ice cream
- 568ml Double cream
- 300ml Milk
- 0.5 tsp Vanilla bean paste
- 6 Egg yolk(s) (free range) (large )
- 50g White caster sugar
- 4 tbsp Raspberry sauce
- Waffle cones
- Sprinkle decorations
- Pour the cream and milk into a heavy based pan. Stir in the vanilla bean paste. Heat the mixture to just below boiling point.
- Beat together the egg yolks and sugar preferably with an electric mixer until thick and creamy.
- Pour the cream mixture on to the egg yolk mixture, whisking constantly. Return the mixture to the pan and heat on a low heat and stir for about 10 minutes or until the custard thickens enough to lightly coat the back of a wooden spoon.
- Strain the custard into a clean bowl and leave to cool. Place in the fridge until completely cold.
- Pour the cold custard into an ice cream maker and start churning until the custard starts to thicken and hold its shape. Alternatively pour the custard into a freezer container, cover and place in the freezer. Remove after 2 hours and whisk well to break up the ice crystals. Return to the freezer. Repeat the process twice more or until the ice cream is extremely thick and holds its shape.
- Spoon the raspberry sauce through the thick ice cream, making a ripple effect. Cover and freeze overnight or until firm.
- Remove the ice cream from the freezer 5 minutes before serving. Scoop into balls and serve inside a wafer cone and sprinkle with sprinkles.