2 Bananas, peeled and quartered
1/2 Small Pineapple, peeled and quartered
60g Glace Cherries
1-2 Medium Oranges
1-2 Lemons halved
4 Passionfruit
2 Teaspoons Gelatine
1/4 Cup Cold Water
3/4 Cup Chelsea White Sugar
2 Cups Cream
1/2 Cup Evaporated Milk
1 Teaspoon Vanilla

1 : Place cherries, bananas and pineapple into a bowl and process until fruit is finely chopped. Set aside in large bowl.
2 : Juice oranges to measure 1/3 cup, juice lemons to measure 2 tablespoons. Add juice to chopped fruit.
3 : Combine gelatine, water and Chelsea White Sugar in saucepan, stir over low heat until sugar and gelatine are dissolved, cool slightly then add to chopped fruit.
4 : Place cream, evaporated milk and vanilla into bowl and whip until thick. Stir cream mixture and passionfruit pulp into chopped fruit, mix thoroughly.
5 : Pour into 2 litre ice-cream container and freeze until firm.