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Baked Alaska with honeycomb and raspberry ice-cream

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Heat the milk and cream in a saucepan until scalding.
Whisk together the egg yolks and sugar in a bowl, adding the cream and milk mixture with a ladle, a little at a time. Split the vanilla pod and scrape the seeds into the mixture, then add the pod. Pour the mixture back into the saucepan and cook until the mixture starts to thicken, then remove from the heat and allow to cool.
For the raspberry sauce, add the raspberries, sugar, and lemon juice to the pan and boil to a syrup. Puree the syrup and pass through a sieve. Allow to cool.
Pour the cooled ice cream liquid into an ice cream churner. As it starts to thicken, add the crushed up Crunchie bar. Continue to allow to churn. As the mixture becomes really thick, add the cooled raspberry syrup to create a rippling effect.
For the meringue, whisk the egg whites, sugar and vinegar until the meringue forms peaks.
Cut a 3” disc of Madeira cake and place a scoop of the ice cream in the middle. Drizzle with rum. Surround the ice cream with thin discs of Madeira cake. Pipe on the meringue, then use a blow torch to caramelise. Drizzle over a little brandy and light it up!