Raspberry Ice Cream

Slice the vanilla bean in half lengthwise and scrape the seeds out. Heat cream in a large saucepan over medium-low heat, adding the vanilla seeds and bean, and steeping for 1/2 hour. Remove the vanilla bean.

In another bowl, beat egg yolks until thick and pale. Temper by drizzling in some hot cream, then add the egg yolks to the saucepan, whisking constantly. Stir in sugar. Bring to a boil until thick. Remove from heat and cool for several hours in the fridge, or in a sink full of cold water.

Add the raspberries and freeze in an ice cream maker (about 5-quart size) according to manufacturer’s directions.