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Passionfruit, strawberry & pistachio ice-cream
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in refreshing homemade ice cream treats to kick off summer!
Ingredients:
  • 1 x 250g punnet strawberries, washed, hulled, halved
  • 20.00 gm caster sugar
  • 1.5L (6 cups) thickened cream
  • 40g (1/4 cup) pistachio kernels, coarsely chopped
  • 12 egg yolks
  • 485g (2 1/4 cups) caster sugar, extra
  • 2-3 drops green liquid food colouring
  • 125ml (1/2 cup) passionfruit pulp
  • Bought ice-cream cones, to serve
Instructions:
  • In a saucepan over medium heat, combine strawberries and sugar. Cook for 5 minutes, stirring occasionally, until strawberries soften. Let it cool for 5 minutes. Blend the mixture until smooth in a blender, then transfer to a bowl.
  • To prepare the pistachio ice cream, simmer 500ml (2 cups) of cream and pistachios in a saucepan. In a heatproof bowl, whisk 4 egg yolks and 155g (3/4 cup) of sugar until thick and pale using an electric beater. Gradually mix the cream mixture into the egg mixture. Cook over low heat for 10 minutes until the custard thickens. Let it sit for 1 hour to enhance the flavors. Stir in the food coloring until well combined.
  • For the strawberry and passionfruit ice cream base, warm the remaining cream in a saucepan over medium heat until it simmers. Take it off the heat. In a heatproof bowl, use an electric beater to whip the leftover egg yolks and extra sugar until thick and pale. Slowly mix the warm cream into the egg mixture. Transfer everything to a clean saucepan over low heat. Stir with a wooden spoon for about 10 minutes until the custard coats the spoon. Divide the custard evenly into two heatproof bowls. Add passionfruit pulp to one bowl and strawberry mixture to the other. Mix well.
  • After straining the passionfruit mixture into a clean bowl, retain 1 tablespoon of the seeds and discard the rest. Repeat the straining process with the strawberry mixture. Pour each mixture (passionfruit, strawberry, and pistachio) into individual shallow metal containers. Cover with foil and place in the freezer for 3 hours, or until they set.
  • Break up the passionfruit ice-cream with a metal spoon and transfer to a large bowl. Beat with an electric beater until smooth. Return to the container and freeze for at least 4 hours until firm. Repeat with the strawberry and pistachio ice-cream. Serve scooped into ice-cream cones.

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