Combine the flour, egg yolks, sugar and vanilla and stir enough milk to give a thin paste.
Heat the remaining milk and gradually stir in the paste, making sure there are no lumps. Pour into a saucepan and slowly bring to the boil, stirring all the time.. Reduce the heat and simmer gently for 3 minutes. Remove from heat and cover with lid to prevent a skin from forming and leave to cool
Whisk the cream until think but not stiff and fold into the cold custard.
Transfer to a freezerproof container and freeze for 3-4 hours until partly frozen.
Sieve the raspberries and stir in the icing sugar.
Remove the ice cream from the freezer, beat it well and slightly swirl the raspberry mixture to give the rippled effect.
Return to the freezer until solid.
Leave out for 5 minutes before serving.
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