Raspberry Ripple Ice-Cream

• 600 ml double cream
• 600 ml whole milk
• 1 vanilla pod

To make the ice-cream, pour the cream and milk into a large saucepan. Cut thfe vanilla pod in half lengthways and scrape out the seeds with the point of a knife. Whisk the seeds into the pan and add the pod. Bring to the boil, then immediately turn off the heat. Remove the vanilla pod and wash well. Allow it to dry and keep it, as it can be used to flavour sugar and subsequently future ice-crea