In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°F.

Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool.

For berry sauce, combin raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.

In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and raspberry sauces.