Boil cream, milk, vanilla pod, and seeds in a large saucepan then remove from heat.
Whisk egg yolks and sugar until creamy, then whisk in the hot milk mixture.
Cook the mixture over low heat for 15-20 minutes until thick enough to coat a spoon.
Transfer custard to a bowl, cover surface with cling film, and cool for 30 minutes.
Boil fruit, sugar, and water in a pan, then simmer for 10 minutes until broken down.
Strain the fruit through a sieve into a clean pan, pressing to extract all juice.
Simmer the strained juice until it reaches a thick syrup consistency and let cool completely.
Churn the cooled custard in an ice-cream machine according to manufacturer instructions.
Layer a third of the ice cream and half the sauce in a freezer container.
Finish layering, marble the mixture with a knife, and freeze for 3-4 hours until solid.
Stand the ice cream at room temperature for 10 minutes before serving.