In a large saucepan, whisk the sugar and flour together. Add the cream and stir until smooth. Cook and stir over medium heat until thickened and bubbly. Then cook and stir 2 minutes longer. Remove from the heat.

Place the egg yolks in a bowl and whisk to combine.  Stir a small amount of hot cream mixture into egg yolks, this prevents the eggs from curdling when adding to the cream mixture.  Now slowly whisk the egg yolk mixture into the pan with the cream mixture until well blended.

Return the pan back to the heat. Continue cooking while stirring constantly until the mixture reaches 160°.  Remove from the heat and gently stir in vanilla and ice cream until the ice cream is melted. Place plastic wrap over the surface of the sauce and allow to cool while making the raspberry sauce and french toast.  This can be made the night before just allow the sauce to cool and place in the fridge until the morning.

In another sauce pan, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Berries with break down and sauce with thicken.  Remove from the heat; set aside

In a shallow bowl, whisk the eggs and milk together. Dip both sides of croissants in egg mixture. Melt the butter on a griddle, the cook brown croissants on both sides until golden. Serve french toast topped with vanilla and berry sauces. Makes 4 servings.