This dessert does take time to make but the reward is a refreshing change to hot Christmas pud. Make it in advance and if you're in a hurry, use good-quality bought ice creams and a favourite frozen sorbet. If only adults are eating it, spike the sorbet with a little raspberry vodka or framboise. Serve on its own or accompanied with a selection of summer berries.

Ingredients

• 12 egg yolks
• 1½ cups caster sugar
• 2 vanilla pods, split, or 2 tsp vanilla essence
• 6 cups cream, or 3 cups cream and 3 cups whole milk
• 250 grams raspberries
• 1 cup crushed amaretti biscuits

Method

1. To make the vanilla and raspberry ice creams, whisk in a bowl the egg yolks and sugar until light and thick. Scoop the seeds from the vanilla pod and mix with the cream, then heat to scalding point.
2. Slowly stir the hot cream into the egg yolks, being careful not to add it too fast, or you will scramble the eggs. Place the mixture into the top of a double saucepan or a large heat-proof bowl and stir over a saucepan of simmering water until it thickens and coats the back of the spoon.
3. Remove from the heat and pour into a cool, clean bowl to stop the cooking. Cool, then refrigerate until very cold, preferably overnight. Puree the raspberries and sieve to remove the seeds. Keep refrigerated.
4. Place 1/3 of the vanilla ice cream mixture into a clean bowl and blend in the raspberry puree to make the raspberry ice cream.
5. To freeze, line an 8-cup capacity bowl with 2 layers of plastic wrap and spread the vanilla ice cream mix around the base and sides of the bowl. The ice cream should be about 2.5cm - 3cm thick. To help hold the ice cream in place while freezing, line the outside edge of a smaller 4-cup capacity bowl with two layers of plastic wrap, and press this bowl into the cetnre cavity of the larger bowl to hold it stable. Return to the freezer for about 2 hours.
6. Once the vanilla ice-cream shell is frozen, repeat the process with the raspberry ice cream, using an even smaller bowl (about 1½-2 cup capacity) on top to ensure the ice-cream stays in place while freezing.
7. Once frozen, remove the bowl resting on the inside of the ice-cream shell, and fill the centre with the frozen sorbet mix (see recipe). Refreeze overnight. To turn out, warm the outside edge of the bowl a little by quickly dipping it into a sink of hot water. Use the plastic wrap to pull the ice cream out onto a serving platter. Press the crushed amaretti biscuits around the outside and return to the freezer until required.
8. Remove the dessert from the freezer 20 minutes before cutting to serve.

Cooks Tips

To freeze ice cream, freeze in an ice cream machine, following the manufacturer's instructions or pour into a large lidded freezer-proof container and freeze for 4 hours. Beat the mixture with a whisk or electric beater and return to the freezer. Repeat once more before freezing for good.