Banana and rum ice cream with passion fruit, walnuts, white chocolate sauce

To make the ice cream, place the banana, cream and sugar in a blender and blitz on a high speed until smooth. Pulse in the rum, then pour straight into an ice cream maker. Churn according to the manufacturers' instructions and store in the freezer until required

For the passion fruit syrup, bring the water and sugar to the boil in a medium saucepan until the sugar dissolves. Scoop all of the passion fruit pulp (including the seeds) into a bowl, then add to the syrup mixture. Return to a gentle simmer and reduce until a thin, syrupy consistency has been reached

For the white chocolate sauce, melt the chocolate in a bain marie. Bring the cream and syrup to the boil, then slowly stir into the melted white chocolate until smooth. Pass through a fine strainer and set aside until required

Preheat the oven to 175°C/gas mark 3.5

For the crumble, rub the butter into the flour to form a rough breadcrumb-like texture. Mix in the sugars and walnuts until evenly combined

Spread the crumble mix evenly onto a baking tray lined with parchment paper and bake in the oven for 10-15 minutes until lightly golden and crunchy. Remove and allow to cool

To serve, warm the white chocolate sauce and pour into the base of each bowl. Add a scoop of the ice cream on top, followed by the syrup and crumble