A Project for Better Journalism chapter

Raspberry Ripple Ice Cream Pie

Serves 6 to 8 people 


Cookie-crumb base:

9 in tart pan (preferably deep rather than shallow and with a removable bottom)

½ lb chocolate wafer cookies (plain, not covered in chocolate)

1 tablespoon cocoa powder

½ cup unsalted butter, melted



1 vanilla bean, cut in half

2 ¼ cups whole milk

6 egg yolks

½ cup raw superfine granulated sugar

2 teaspoons cornstarch

1 ¼ cups heavy cream


Raspberry sauce:  

½ lb fresh or frozen raspberries

¼ cup raw superfine granulated sugar

a little lemon juice


  1. To make the cookie crust, place the cookies and cocoa powder in a food processor and beat to crumbs. Add the melted butter and process again to combine. Line the tart pan with the cookie-crust mixture and refrigerate.
  1. Remove the seeds from the split vanilla bean and place both the bean and the milk in a saucepan. Bring to a boil, remove from the heat, cover, and let the milk infuse for 30 minutes. Take the bean out.
  1. In a separate bowl, beat the egg yolks, sugar, and cornstarch. Pour the milk over them, beating as you go, and then place the mixture into the saucepan. Cook over low heat for no more than 10 minutes, beating, until the mixture thickens. Pour into a bowl and place in the freezer to cool. Beat the cream and fold it into the cold custard sauce, then transfer the ice cream mixture to the freezer for 30 minutes or until it begins to thicken.
  1. To make the sauce, beat the raspberries in a food processor, sieve them into a bowl, and add sugar. Stir until the sugar has dissolved. Add a squeeze of lemon.
  1. Scrape the ice cream into the cookie crust. With a metal spoon, cut down into the ice creams with spoons of raspberry sauce. Keep the rest of the sauce to pour over later. Freeze overnight or transfer to the fridge for at least 30 minutes before you would like to eat it.