White chocolate ice cream with raspberry sorbet and pistachios

Whisk together the egg yolks, sugar and vanilla sugar. Bring the milk, cream and glucose syrup to the boil. Whisk the egg mixture into the warm milk mixture. Push through a fine-meshed sieve. Allow to cool completely.

Chop up the white chocolate, fold it into the ice cream mixture and churn in an ice cream maker. If not using an ice cream maker, pour into a rectangular silicone mould or ice cream mould lined with cling film and freeze for at least 3 hours, stirring occasionally.

Prepare the raspberry sorbet. Bring the sugar, glucose syrup, water and raspberries to the boil in a saucepan. Simmer for about 5 minutes, then liquidise the mixture. If you prefer a smooth sorbet, strain away the pips. Allow to cool completely.

Whisk the egg whites until firm and fold into the raspberry mixture. Churn the sorbet in an ice cream maker. If not using an ice cream maker, pour the mixture straight on top of the frozen white chocolate ice cream. Freeze the sorbet for about 4 hours, stirring just the sorbet gently a few times.

Remove the ice cream from the mould about 10 minutes before serving and place on a serving dish. Sprinkle with the chopped pistachios and fresh raspberries.