Chocolate Chip Raspberry Ripple Icecream Sandwich Cookies

Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife, reserving both seeds and pod for infusing.

Heat the milk and double cream together in a heavy-bottomed saucepan over medium heat, adding the vanilla bean pod and seeds once the mixture begins to steam.

Whisk the egg yolks and sugar together in a large mixing bowl until pale and thick, approximately 3-4 minutes.

Slowly pour the hot milk and cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling.

Return the combined mixture to the saucepan and cook over low to medium heat, stirring constantly with a wooden spoon, until it reaches 70°C (160°F) or coats the back of a spoon without dripping.

Strain the custard through a fine-mesh sieve into a clean bowl, discarding the vanilla pod, and allow to cool to room temperature.

Chill the custard in the refrigerator for at least 4 hours or overnight until thoroughly cold.

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm enough to scoop between cookies.