Instructions: Put the tamarind in a cup.

Cover with boiling water and leave until it turns pasty breaking it up with a fork as it softens.

Next tip the contents of the cup into a sieve pushing through as much of the mush as possible.

Discard the pod and seed bits left in the sieve and keep the thick juice.

Put the milk and cinnamon powder in a pan bring to a foamy bubble then remove from the heat and leave to infuse for half an hour.

Meanwhile beat the sugar with the egg yolks.

Next stir the cinnamon milk into the egg mixture then tip it back into the used milk pan and gently reheat stirring constantly until you have a thin custard: too much heat and the custard will curdle and separate.

Allow to cool then stir in 2 tbsp of the tamarind liquid the angostura bitters and the rum and refrigerate until cold.

Meanwhile lightly grease a rectangular container with the thinnest film of oil then line with a sheet of chngfilm so that it flops over the sides.

When the custard is fully chilled whip the double cream until it forms soft peaks and stir it into the cold custard. Spoon the mixture into the tin and level the surface.

Freeze for about 4 hours then check it and give it a stir.

Add the chocolate raisins (if using) when its thick this will prevent them from all gathering at the bottom. Transfer to the fridge 30 minutes before serving and serve sliced or balled.

This is a rum punch at heart with some jungle exotica (tamarind pod and cinnamon) rained into it. Incidentally if you leave the chocolate raisins out until the end and sprinkle them on when you serve itll make slicing the ice cream block a doddle.

Makes 8 thick slices

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