400 ml cold custard
300 ml double cream; lightly whipped
2 teaspoons vanilla extract
50 g caster sugar
Yield: 4 servings
Pour the custard into bowl and carefully fold in the remaining ingredients. Spoon the mixture into a shallow freezer-proof container. Freeze for about 30 minutes then break up the mixture with a fork and freeze until set (2 hours). Serve with fruit of your choice.