Tropical Ice Cream Buche

For the mango sorbet: heat together the sugar and water in a pan over a low heat and bring to a simmer. Simmer gently for 5 minutes to thicken the mixture. Pour into a bowl and set aside to cool.

Puree the mangos in a food processor. Add the pineapple juice and salt and blend until very smooth.

Add half the sugar syrup and process until smooth. Taste for sweetness and add more syrup if needed. Chill for 8 hours.

Pour the mango puree into an ice cream machine and churn according to the manufacturer's instructions. Alternatively place the mixture in a freezerproof container and freeze for 30 minutes. Scrape the frozen parts with a fork, including the sides. Freeze for a further 20 minutes. Repeat this process until the mixture is completely frozen.

Line a freezerproof log mould or medium sized loaf tin with a double thickness of cling film.

For the lemon ice cream: whisk together the egg yolks, sugar, cornflour, lemon zest and juice.

Heat the milk in a pan to a boil, then pour over the egg yolk mixture, stirring. Return to the pan and cook over a low heat, stirring constantly until thickened.

Pour into a bowl, cover the surface directly with non-stick baking paper and cool, then chill.

Whisk the cream until thick and fold into the mixture.

Churn in an ice cream machine according to the manufacturer's instructions. Alternatively, pour into a freezerproof container and freeze for 4 hours, beating with a fork 2-3 times, to break up the ice crystals.

Remove the mango sorbet from the freezer and allow to soften slightly.

Scoop enough mango sorbet into the tin to coat the base and sides with a thick layer of sorbet. Reserve some sorbet for the top. Freeze until the sorbet is hard. Return the reserved sorbet to the freezer.

Soften the lemon ice cream and fill the centre of the sorbet bombe with ice cream. Smooth out any air bubbles. Level the top of the ice cream to just below the edge of the outer sorbet layer. Freeze until firm.