Mix cream, milk and seeds from the vanilla bean together and scald. Whisk yolks and sugar together. Temper eggs with hot milk/cream. Return mixture to the heat and cook over a medium heat, stirring constantly until it reaches a temperature of 178°F. Immediately place the mixture in an ice bath and stir until cool. Stir in raspberry. Chill at least 4 hours. Churn in an ice cream machine, as per the manufacturer’s instructions. Layer the cake and ice cream in the 8x8” pan (lined with plastic wrap), starting with the cake. Alternate layers, ending with the cake, and freeze overnight. Yield: 9 servings