Put the passion-fruit pulp in a food processor and whizz for a few seconds to loosen the seeds from the flesh. Transfer into a sieve set on top of a medium saucepan, pushing through as much of the pulp as you can. Reserve two tablespoons of the seeds, more if you like it extra crunchy, then discard the rest.

Add the eggs, sugar, butter (and cornflour if using), to the pulp in the pan and set over a very low heat. Whisk until all the butter has melted and, using a wooden spoon, stir constantly until the curd has thickened – this will take about 10 minutes.

Stir in the reserved seeds and cool completely before adding to the ice cream.

For the ice cream put the icing sugar and the limoncello in a bowl and stir to dissolve the sugar. Add the cream and whip it all together with an electric mixer until soft peaks form. Fold in the condensed milk.

Place some of this mixture into a freezer-proof container and then spread some of the passion-fruit curd on top. Alternate the cream and the curd mixing to get a rippled effect.

It’s a good idea to leave some passion-fruit pulp on top to identify what flavour it is later on. Freeze overnight or until frozen – it doesn’t take very long. Serve in a fancy cone with a chocolate flake.

Any leftover curd can be stored in jars, where it will keep for a week in the fridge. Try it on French toast, pancakes or waffles, or to fill tart shells and top with meringue for a tropical take on that old classic, lemon meringue pie. It also freezes very well.