The Pie Project: raspberry ripple ice cream pie

Recipe adapted from

Brrrr. It’s the middle of Winter, what am I thinking?

Surely ice cream is appropriate at any time though, especially if it’s homemade and covered in raspberry sauce!

250g chocolate biscuits (not chocolate-coated)
1 tablespoon cocoa powder
120g unsalted butter, melted

500ml (2 cups) full-cream milk
1 vanilla bean, split
6 egg yolks
125g caster sugar
2 teaspoons cornflour
200ml thickened cream

60g caster sugar
250g fresh or frozen raspberries
1 lemon, juiced

Step 1. Place the biscuits and cocoa powder in a food processor and process until the mixture resembles fine crumbs. Add the butter and process to combine. Use the mixture to line a greased 27cm pie dish. Refrigerate.
Step 2. Place the milk and the vanilla bean in a saucepan and bring to the boil. Set aside for 30 minutes to infuse. Remove and discard the vanilla bean. Beat together the egg yolks, sugar and cornflour in a bowl. Pour the infused milk over the eggs, then return to the saucepan. Cook over low heat for 5-6 minutes, stirring occasionally, until thick. Pour into a bowl. Set aside to cool over iced water. Whip the cream and fold into the mixture. Transfer to freezer for 30 minutes until it begins to thicken.
Step 3. To make the raspberry sauce, place the sugar and 2 tablespoons water in a small saucepan over medium heat, stirring to dissolve the sugar. Set aside to cool slightly, then add the raspberries and lemon juice. Transfer to a food processor and process until smooth. Pass through a sieve.
Step 4. Pour the ice-cream mixture into the pie dish and use a knife to make ridges. Pour some of the sauce into the ridges, then swirl to form a pattern. Freeze overnight.
Step 5. Transfer to the fridge for 30 minutes before serving. Serve the pie with the remaining raspberry sauce drizzled over the top.