Boil the milk with the vanilla pods for 15 minutes. Separate the eggs, mix the sugar in with the egg yolks. Remove the vanilla pods from the milk and add the milk to the egg mixture to make an egg custard.

Put the custard in a boil over a pan of boiling water and leave to thicken, making sure that it is not allowed to boil. Strain the custard to remove any lumps. Leave to cool then freeze for two hours in a freezer box.

Meanwhile, soak the pineapple, the mango and the papaya in the rum. Whip the cream until it starts to thicken. Mash up the frozen custard, add the whipped cream and the fruit mixture and fold in carefully so as to keep all the air in. Put the ice cream mixture back into the freezer and leave for a further two hours. It will then be ready to serve.

reserved. Carlton Food Network http://www. Cfn. Co. Uk/