Lightly spray or brush vegetable oil on the inside of a 1.5L capacity bowl. Line the bowl with a double layer of plastic wrap or baking paper, leaving approximately 10cm of overhang.
In a small saucepan place spices, vanilla paste, zest, raisins, 2 tbsp water and stir to combine. Heat gently for approximately 5 minutes so that flavours infuse. Remove from heat to cool.
Transfer Connoisseur Classic Vanilla Ice Cream to a large bowl. Add pistachios and raisin mix, and stir to combine, working quickly so that the ice cream is soft but not melted.
Transfer to the lined bowl and cover the top of the ice cream with a round piece of baking paper. Fold overhanging cling wrap/baking paper.
Place in the freezer for at least 24hrs.
Lift the pudding out of the bowl and transfer onto a cold serving plate. Decorate with berries and sifted icing sugar.
Note: this ice cream pudding has a soft texture