Combine the flour, egg yolks, sugar, and vanilla and
stir in enough milk to give a thin paste. Heat
the remaining milk and gradually stir into the
paste, making sure there are no lumps. Pour
into a pan and slowly bring to the boil, stirring
all the time. Reduce the heat and cook gently
for 3 minutes. Remove from heat, cover with
a piece of damp, greaseproof paper to prevent
a skin forming and leave until cold.
Whisk the cream
until thick 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 powdered
sugar. Remove the ice cream from the freezer,
beat it well and slightly swirl in the raspberry
mixture to give a "rippled" effect.
Return the ice cream to the freezer
until solid. Transfer to the refrigerator 20
- 30 minutes before serving. Enjoy!
6 to 8