Line the base of a 17cm spring form baking pan with baking paper.
Open vanilla pods and scrape seeds, with the blunt side of a knife into a saucepan. Add pods and milk and bring to the boil. Remove from heat.
Using an electric beater, beat the egg yolks and xylitol in a bowl on high speed until pale and creamy. Using a balloon whisk, gradually pour the boiling milk mixture over the egg mixture, while quickly whisking. Remove pods.
Pour mixture back into the saucepan and heat gently, stirring constantly until the custard thickens enough to coat the back of a wooden spoon.
Pour 200ml of the custard mixture into a bowl, add the raspberry puree, rosewater and cream. Mix well and refrigerate.
Pour in 250ml of the custard mix into another bowl. Add the cream, mix well and refrigerate.
Pour the remaining 200ml warm custard and the chocolate into a clean bowl and mix well. Add the cream and mix again. Refrigerate.
Follow the instructions on your ice cream maker to first churn the Raspberry Layer. Spoon into the prepared pan and smooth over with a spatula. Freeze.
Repeat for the Vanilla Layer then smooth mixture over the Raspberry Layer. Freeze.
Lastly, churn the Chocolate Layer. Spoon on top of Vanilla Layer and freeze, preferably overnight.
To serve, turn onto a serving dish and decorate with fresh berries and shaved chocolate.
If you cannot find sugar free chocolate and your lifestyle allows you to have a little sugar, you can use a good quality 70% dark chocolate.
Recipe from Sugar Free Baking. To find incstore call 1300 768 783 or visit www.sweetlife.com.au for further information.
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