TROPICAL ICE CREAM

Makes 1.5 litres

EASY

GREAT VALUE Preparation: 5 minutes Cooking: 15 minutes

vanilla ice-cream base 1 batch (see p 58) pineapple 1, peeled and puréed mangoes 2, peeled and puréed

1 Make the ice-cream base. 2 Fold the pineapple and mango pulp through the churned ice cream and freeze for 4 hours or until firm and ready to serve.

WHEAT- AND GLUTEN-FREE