Split the vanilla beans lengthwise and scrape out the seeds. Add the vanilla bean pods, vanilla bean seeds, cream, milk and honey to a saucepan.

Heat while constantly stirring. Bring to a boil, cover and cool. Refrigerate until cold

Combine raspberries and honey in a small saucepan. Turn heat to high and bring to a boil, then simmer over low heat.

Keep at simmer until raspberries are soft. Use a fork to smash the berries. If you want a smooth sauce, put in a blender.

Pour sauce through a fine mesh sieve into a bowl, to remove the seeds.

Refrigerate until cold.

Line a bread pan with parchment paper.

Remove the vanilla bean pods from the milk mixture and pour into the ice cream maker. Churn for 20-25 minutes, or until the ice cream has formed and is firm.

Sprinkle raspberry syrup into the bottom of the bread pan.

Pour half of the ice cream into the bread pan.

Sprinkle more syrup on top of the ice cream. Use a knife to swirl the syrup.

Repeat with the remaining ice cream mixture and more syrup.

Freeze for 4 hours before serving. Serve with drizzled honey, fresh raspberries and leftover raspberry syrup.