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.

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