Heat together in a heavy based pot, the Connacht Gold cream and Connacht Gold milk, the seeds of the vanilla pod and the shell of the vanilla pod. Bring to the boil, but do not let it boil.
In a bowl whisk together the egg yolks and the 200g caster sugar until nice and pale.
Strain and mix 1/3 of the Connacht Gold milk and cream mixture to the egg mixture, then strain the remaining Connacht Gold milk and cream mixture and mix well.
Return the mixture back into a clean, heavy based pot and place over a medium heat, continually stir for 10-15 minutes or until the mixture coats the back of a spoon.
Place the liquid into a glass bowl or jug, cover with clingfilm and allow to cool fully.
When fully cool, remove the Pyrex dish from the freezer and pour the ice cream custard into it.
Place back into the freezer for 40 minutes.
Meanwhile place the water, raspberries and 60g of caster sugar into a pot, bring to the boil and cook until the fruit breaks down. Pass through a sieve, place back into a clean pot and reduce to a syrup like consistency, remove from the pot into a bowl, leave to one side to cool.
After 40 minutes remove the Pyrex dish from the freezer with the ice cream custard and whisk up.
Place back into the freezer for 40 minutes and again remove and whisk up.
After another 40 minutes remove, whisk again with the mixer, now add the raspberry sauce and whisk gently until you have a ripple effect.
Cover with clingfilm and freeze for at least an hour.
Serve in a nice cone or in a bowl with your favourite toppings.