Instructions: 1. Blend the custard powder with half of the milk, bring to the boil, and remove from the heat.

2. Whisk in the remaining milk and sugar.

3. Halve each passion-fruit and remove the flesh and pips.

4. Mix these to a pulp, stir into the ice cream mixture and allow to cool.

5. Pour into a freezer-proof bowl and freeze for about 1 hour until pulpy.

6. Beat again, preferably in a food processor and refreeze for 3-4 hours.

NOTES : Passion-fruit have a very pronounced flavour which comes through well here. Because of its relatively high water content, this ice cream will need thorough beating at the slushy stage, to break up any ice crystals. powder

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