1.Blend custard powder with a little of the milk in a medium saucepan until smooth. Add remaining milk and sugar; cook, stirring, over medium-low heat, until custard boils and thickens. Remove from heat.
2.Blend or process tofu until smooth. Add tofu and extract to the custard; stir to combine. Cool to room temperature.
3.Transfer mixture to a 14cm x 21cm (5½-inch x 8½-inch) loaf pan. Cover tightly with foil; freeze for 3 hours or overnight.
4.Beat ice-cream in a large bowl with an electric mixer until smooth. Return to loaf pan, cover; freeze a further 3 hours or until firm. Repeat beating and freezing twice more. (Alternatively, churn the ice-cream in an ice-cream machine according to the manufacturer’s instructions.)
5.Make berry coulis; blend or process vanilla, mixed berries and icing sugar until smooth. Push mixture through a fine sieve over a small bowl; discard solids.
6.Make mango coulis; blend or process mango and water until smooth.
7.Serve ice-cream with mango and berry coulis.
Fresh or frozen berries are suitable; if frozen berries are used they must be thawed before making the coulis.Note