Prepare the ice cream by mixing the cassis liqueur and the cassis fruit coulis with the pulp of the vanilla pod and heating to around 80°C (use a thermometer).
Cut the butter into cubes and mix in with a hand blender.
Beat the egg yolks in a bain-marie until fluffy and fold into the cassis and butter mixture.
Allow the creamy mixture to cool slightly, but don't allow it to become cold.
Beat the mixture again and freeze in an ice cream machine** for around 45 minutes until firm.
Remove the ice cream, add to a cocotte and freeze in the freezer for at least 3 hours before serving.
For the full holiday experience, serve up a scoop or two of this deliciously creamy ice cream in a crispy waffle cone.