Chill the bowl of your ice-cream maker,
if using one. In a large bowl, whisk the
eggs (note that this recipe contains
raw eggs) and sugar until pale and fluffy.
Add the clotted cream, milk and vanilla
seeds, and whisk again until smooth.
Pour into your ice-cream maker and
churn until frozen. Alternatively, you can
tip the mixture into a tub and freeze for
2 hrs, then transfer to a food processor
and blitz to remove any ice crystals.
Line a 900g loaf tin (about 20cm long)
with cling film. At this stage – while your
ice cream is quite pliable – squash the
raspberries with 2 tbsp of the jam
(leaving a few chunky pieces), then
ripple through the ice cream. Transfer
to your loaf tin and freeze again until
solid – about 6 hrs, or overnight.
Now make the sponge. Heat oven to
190C/170C fan/gas 5. Grease and line
a 25 x 35cm Swiss roll tin with baking
parchment. Put the eggs and sugar in a
large bowl and whisk until pale and fluffy
– this will take about 5 mins. Sift over the
flour and fold together until there are no
visible lumps of flour. Carefully pour into
the tin and smooth over the top. Bake
for 10-12 mins until springy to the touch.
While the sponge is cooking, lay a sheet
of baking parchment, bigger than your tin,
on your surface and sprinkle with caster
sugar. When the sponge is cooked, flip it
onto the sugary parchment, loosely roll it
up from one of the shorter ends and twist
the parchment to secure. Leave to cool.
Remove the ice cream from the freezer
and leave to soften for 10 mins. Transfer
the ice cream to a large sheet of baking
parchment, roll the parchment around the ice cream like a cracker, then roll and
squeeze the ice cream with your hands to
shape it into a cylinder, about 25cm long.
Unwrap and unroll the sponge, then
spread the inside surface with the
remaining jam. Place the unwrapped ice
cream in the centre and wrap the sponge
around it to form your Arctic roll. Roll the
whole thing back up in the baking
parchment, twist the ends tightly to
secure, then re-freeze for a further 2 hrs.
Before serving, unwrap the Arctic roll and
slice off either end with a serrated knife
to make it look neat. (Your chance to get
a sneaky taste!) Can be stored in the
freezer for up to 1 week.