For the raspberry ice-cream
1 portion basic vanilla custard (see opposite) 250g raspberries
1 Make a basic vanilla custard (see opposite) and cool completely. Rub three-quarters of the raspberries through a sieve to remove seeds, then mix the sieved pulp into the custard.
2 Churn in an ice-cream maker until stiff. Spread half of the ice-cream into a tub and sprinkle on half of the remaining whole raspberries, then spread over the rest of the ice-cream and top with the final raspberries.
3 Freeze for at least 2 hours before using. Remove from the freezer 20 mins before serving.