Instructions: Heat milk and sugar together in a saucepan stirring to dissolve the sugar.

Mix cornflour with the egg yolks and cream and stir into the milk.

Cook stirring continually until thickened.

Stir in the remaining ingredients.

Pour into a wet ice cream or other suitable freezing tray.

Cover with foil and freeze.

Remove and break up with a fork stir vell and re freeze.

Remove from freezer 10-20 minutes before serving.

Cut into diamond shapes and return to the freezer.

In India nut fruit ice cream is frozen in cone haped metal containers. Rosewater is diluted rose essence it is used extensively throughout India to add flavour and fragrance to desserts sweetmeats and creamy yoghurt drinks.

Serves 6

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