Here's how

1 Line a 6-8 cup pudding basin with plastic wrap. Heat milk in a saucepan over a medium-high heat until almost simmering. Meanwhile, whisk yolks, vanilla and sugar in a bowl until pale. Whisk hot milk into egg mixture. Return the mixture to a clean saucepan and place over a medium-low heat, stirring constantly for 10 minutes until custard coats the back of a spoon.

2 Add chocolate and stir until melted. Stir through coconut cream and rum. Pour into a chilled metal cake tin. Freeze for 3 hours until semi-frozen. Place mixture into the bowl of a food processor and blend until smooth. Pour into tin then return to freezer for a further 2 hours or until semi-frozen. Process mixture again, pour into a tin and freeze until semi-frozen.

3 Cut the strawberries into quarters and stir through ice-cream with raspberries. Place the mixture into prepared basin. Cover with plastic wrap and place in the freezer for several hours or overnight.

4 To serve remove plastic wrap from top upturn basin onto serving dish remove dish and plastic wrap. Dust with icing sugar and surround with flowers, serve immediately.

Cook's tips: The ice-cream can be made 2-3 days before serving. Icecream should be eaten within five days of making. Mango and passionfruit pulp can be used in place of berries.

Source:Better Homes and Gardens Christmas 2003