Vanilla Bean Gelato with Raspberry & Custard Danish

The perfect dessert starts with a buttery crust filled with berries and ends with a heaping scoop of homemade gelato! What goes better in the heat of the summer months (or to snuggle up to next to the fireplace in the winter)?

Ingredients

Vanilla Bean Gelato

2 cups milk
1 cup heavy cream
1 vanilla bean, split lengthwise
6 egg yolks
2/3 cup caster sugar

Directions

Chill a 5-cup metal loaf pan in the freezer for 1 hour. Place milk and cream in sauce pan and bring to a boil. Scrape vanilla seeds into sauce pan and discard bean. Set aside for 5 minutes to cool slightly.

Using a stand mixer with the whisk attachment, beat egg yolks and sugar in a bowl until pale in colour. Whisk in cream mixture. Pour mixture into a sauce pan and cook over low heat, stirring constantly, for 20 minutes or until custard coats the back of the spoon. Transfer the mixture to a heatproof bowl and let cool for 5 minutes. Cover the surface of the custard with plastic wrap and let cool for 30 minutes. Place in the fridge for 2 hours to chill. Pour the custard into the chilled loaf pan with foil on top and place in the freezer for 6 hours or until set.

Using a metal spoon, break up the ice cream and transfer the ice cream into a mixer with a fitted paddle attachment. Beat the mixture for 3 minutes or until smooth and pale. Return mixture to the loaf pan, cover with foil and freeze for 4 more hours or until firm as desired.

Assemble the Danish on a plate and top with vanilla bean gelato and sprinkle with fresh raspberries.