Great British Chefs

Step 1

For the vanilla ice cream, place the milk, cream and split vanilla pods in a large pan. Bring slowly to the boil, stirring frequently

Step 2

Meanwhile, combine the egg yolks and caster sugar in a bowl and whisk well until lightly golden

Step 3

Once the cream mixture has come up to the boil, immediately pour over the egg yolks and sugar and whisk together

Step 4

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

Step 5

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

Step 6

For the macaroons, whisk the egg whites in a bowl until firm, mix in the caster sugar gradually. Once firm, fold in the icing sugar, ground almonds and the seeds from the vanilla pod

Step 7

Preheat the oven to 210°C/gas mark 7 and line a baking tray with greaseproof paper

Step 8

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

Step 9

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