ASDA part of the Wal-Mart family

• For the coconut ice cream:
• 400ml can coconut milk
• 3 egg yolks
• 50g caster sugar
• 284ml pot double cream
• For the fruity ice cream:
• 450g pineapple flesh
• 75g caster sugar
• 1tbsp white rum
• 284ml pot double cream

1 To make the coconut ice cream. Heat milk until almost boiling. Meanwhile, whisk yolks and sugar together in a bowl, then pour on the hot milk, whisking constantly. Return mixture to pan and heat, stirring, until thickened. Do not boil. Remove and cool.

2 Whip cream and fold into the cold mixture. Freeze for 2 hours, then beat with a fork until smooth. Rinse a 23 x 13 x 6cm loaf tin and line with clingfilm. Spoon in ice cream and return to the freezer.

3 To make the fruity ice cream, put fruit into a food processor and whizz to a purée. Transfer to a bowl. Put sugar in a pan with 50ml water and stir over heat until dissolved. Bring to the boil for 3 minutes, then stir into fruit along with rum.

4 Whip the cream and fold into the pineapple. Freeze as in step 2, then add to loaf tin on top of coconut ice cream. Cover with clingfilm and freeze until totally solid. To serve, turn on to a plate and remove clingfilm.