For the vanilla ice cream, place the milk, 225ml of cream and 2 split vanilla pods in a large pan. Bring slowly to the boil, stirring frequently.
Meanwhile, combine 10 egg yolks and 225g of caster sugar in a bowl and whisk well until lightly golden.
Once the cream mixture has come up to the boil, immediately pour over the egg yolks and sugar and whisk together.
Strain the custard back into the pan and slowly heat until the custard thickens enough to coat the back of a spoon - be careful not to heat too much as this will cause the custard to split.
Strain again and pour into a bowl, allow to cool completely before churning in an ice cream maker until it reaches a soft, ice cream consistency. Freeze until ready to serve.
For the macaroons, whisk 4 egg whites in a bowl until firm and mix in 25g of caster sugar gradually. Once firm, fold in the icing sugar, ground almonds and the seeds from 1 vanilla pod.
Preheat the oven to 210°C/gas mark 7 and line a baking tray with greaseproof paper.
Spoon the macaroon mixture into a piping bag with a plain nozzle and pipe small discs onto the baking tray, (about the size of a medium-sized coin) leaving room for them to spread. Place the tray in the oven and cook for 5 minutes or until the macaroons start to brown. Turn the oven off but leave the macaroons to rest inside for 30 minutes.
Arrange layers of semi-whipped cream, raspberry jam and fresh raspberries on the flat side of a macaroon then top with another to make a sandwich. Repeat with the remaining macaroons and filling and serve with the vanilla ice cream.
- 305ml cream , 225ml for the ice cream, 80ml semi-whipped for the macaroons
- 525ml milk
- 10 eggs, 10 yolks for the ice cream, 4 whites for the macaroons
- 250g caster sugar
- 3 vanilla pods
- 225g icing sugar
- 125g ground almonds
- 1 punnet raspberries
- 8 tsp raspberry jam
Total time required
- Preparation time:
- Cooking time:
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Recipe kindly provided by Great British Chefs
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