For raspberry-ripple ice-cream, combine glucose, lemon juice, 90gm sugar, 180gm raspberries and 50ml water in a small saucepan and stir over medium heat until sugar dissolves. Simmer until thick and syrupy (6-8 minutes), stir through remaining raspberries, refrigerate until cool. Meanwhile, bring cream, milk, vanilla bean and seeds to a simmer in a saucepan over medium heat. Whisk egg yolks and remaining sugar in a heatproof bowl until thick and pale, pour over cream mixture, whisking continuously to combine. Return mixture to pan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon; do not boil (5-6 minutes). Strain through a fine sieve into a bowl placed over ice and chill. Freeze in an ice-cream machine according to manufacturer’s instructions, transfer to a 2 litre-capacity container, swirl through raspberry mixture and freeze overnight until firm. Makes about 1.5 litres. Ice-cream will keep in freezer, wrapped in plastic wrap, for up to 3 weeks.
Spoon 1 tbsp melted chocolate into each waffle cone, brushing sides with a small pastry brush to coat. Refrigerate until set.
Scoop ice-cream into chocolate-lined cones, dip ice-cream in remaining melted chocolate and serve immediately.