Cut the vanilla bean in half (lengthwise) and scrape the seeds out of the exposed innards.
Combine the seeds and the scraped pod with the milk and heavy cream and place in a medium sized heavy bottom pan.
Bring to a simmer, shut off heat and let infuse for 10 minutes. After infused, return to the heat and bring to a simmer.
Meanwhile, in a mixing bowl, combine the remaining Vanilla Ice Cream ingredients and whisk together.
Once the vanilla milk mixture is simmering, pour ⅓ of it into the egg mixture and temper (this allows the egg temperature to rise, so it doesn’t scramble when the mix is added to the pan).
Add the tempered egg mixture back to the pan. On low heat, with a wooden spoon, stir until it starts to thicken. It should coat the back of the spoon, which is called nappe.
Remove from heat, strain and place on an iced bath until cool. Once cool, place in your ice cream machine and follow the manufacturer’s instructions. Place in the freezer.
Combine the raspberries and water and puree in a food processor.
Combine the tara gum and sugar and slowly pour it into the raspberry liquid. Blend for 2 minutes or until nicely combined. Strain (optional).
Place in your ice cream machine and follow the manufacturer’s instructions. Place in the freezer.
Place a small metal container in your freezer, this is what you will create the ripple in.
Once container is nicely cool start at one end and place a scoop of ice cream.
Next to the ice cream place a scoop of sorbet. Continue to alternate until you have reached the other side of the container.
Now start the next layer, this time you will start with the sorbet and follow with the ice cream creating a checkerboard look. Continue until all the sorbet and ice cream have been combined.
Place in the Freezer until needed.