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Ingredients
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Butter Cake
Raspberry Coulis
Tahitian Vanilla Ice Cream
Method
Butter Cake
- 1
Prepare the Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, adding the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- 2
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Raspberry Coulis
- 3
Make the Coulis
In a saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook while stirring gently until the raspberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and strain through a fine-mesh sieve to remove seeds. Allow to cool.
Tahitian Vanilla Ice Cream
- 4
Prepare the Ice Cream Base
In a saucepan, combine the heavy cream, whole milk, and sugar over medium heat. Stir until the sugar dissolves. Remove from heat, add the scraped vanilla bean and pod, and let steep for 30 minutes. In a bowl, whisk the egg yolks. Gradually add the cream mixture to the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon. Strain the mixture into a bowl and chill in the refrigerator until cold.
- 5
Churn the Ice Cream
Once chilled, churn the ice cream base in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.
