• Make the custard ice cream base first. It will need to freeze overnight. Then you can make the pastry and icing.

Custard ice cream

• Put custard powder, tapioca flour, sugar and milk into a medium sized pot.
• Whisk together, then heat over a low heat until very thick, whisking frequently. You may need a spoon or spatular to get into the corners where the whisk can't reach.
• *If its taking a long time to thicken you can turn up the heat but watch it and whisk constantly, it may thicken fast. You need to cook the custard for long enough to cook out the 'floury' taste of the custard powder and tapioca flour
• Take off the heat and cool, then whisk in cream and vanilla essence. You will need to whisk whisk whisk to mix properly until smooth
• *If you're having trouble getting the lumps out pass the custard through a strainer.
• Chill the custard ice cream base until cold.
• Line your deep sided dish with cling wrap, leaving a wide edge hanging over each side. You may need to criss cross the cling wrap to get full coverage over the dish.
• If you are using a self refrigerating ice cream churner turn on ten minutes before churning to chill, other wise take your bowl out of the freezer just before churning.
• Churn ice cream. It will be the consistency of soft serve when done.
• Put churned ice cream into dish lined with cling wrap. Flatten out the top, then place a layer of cling wrap on top. Freeze over night. You need very firm ice cream.

Pastry

• Pre-heat oven to 420°F (220°C)
• Defrost pastry sheets
• Line two baking trays with baking paper
• Remove plastic backing and place a piece of pastry on each tray
• Prick pastry all over with a fork
• Cover with another piece of baking paper, then put another tray on top.
• Bake pastry for 10 - 15 mins or until starting to brown
• Remove from oven and cool

Passion fruit icing

• Sift icing. *Don't skip this step or you will have very lumpy icing!
• Add passion fruit pulp and stir until smooth.

To assemble vanilla slice ice cream

• Cut each sheet of cooled pastry into eight rectangles. Score the pastry lightly first, then cut through to reduce cracking.
• Ice half the pastry rectangles with passionfruit icing
• Remove ice cream from freezer. Use edges of cling wrap to remove from dish.
• Run a large knife under hot water and dry, then use to cut ice cream into same size pieces as your cut pastry, stoping and heating the knife again as needed.
• Place one sheet of cut pastry on the bottom. Top with a piece of custard ice cream, then the an iced piece of pastry.
• Dot top with a a little passion fruit pulp if desired.
• Eat and enjoy!