Passion fruit ice cream

Step 1: Freeze 1 ⅛ lb evaporated milk in its tin or a container for 8 hours.

Step 2: Scoop out the pulp of 8 passion fruit and leave it in a sieve over a bowl for 1 hour to drain off the juice (keep the juice for a drink).

Step 3: Beat 1 ⅛ lb fresh cream with half the 8 oz icing sugar until light and fluffy.

Step 4: Beat the frozen evaporated milk with the rest of the icing sugar until doubled in volume.

Step 5: Mix the two together and beat for 1 minute.

Step 6: Add the passion fruit seeds and ½ tsp passion fruit essence and mix with a wooden spoon.

Step 7: Pour into a 4 litre ice-cream box and freeze overnight before serving.

Step 8: Variations: instead of passion fruit and its essence use custard apple with vanilla essence, apple mango with ice-cream essence, or strawberry pulp with strawberry essence.

Step 9: Tip: don't throw away over-ripe fruit. Purée it with a little caster sugar and lemon juice to make a coulis and pour it over the ice cream.