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Passionfruit ice-cream
Passionfruit ice-cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a refreshing and delightful passionfruit ice-cream to cool off in the summer heat.
Ingredients:
  • 500ml (2 cups) thickened cream
  • 375ml (1 1/2 cups) coconut milk
  • 4 egg yolks
  • 100g (1/2 cup) caster sugar
  • 160ml (2/3 cup) strained passionfruit pulp
  • Ice-cream cones, to serve
Instructions:
  • In a medium saucepan, gently simmer the cream and coconut milk together over low heat, then take off the heat.
  • Combine egg yolks and sugar in a heatproof bowl, whisk with an electric beater until thick and pale. Gradually mix in the cream mixture, then transfer to a clean saucepan over low heat. Cook and stir for 15 minutes until custard coats the back of a spoon. Let cool for 10 minutes, then stir in passionfruit pulp.
  • Transfer the mixture into a sleek metal container. Seal it with foil and freeze for 3 hours or until solid.
  • Using a metal spoon, roughly break up the ice-cream. Blend in a food processor until smooth.Transfer back to the metal container, cover with foil, and freeze for 3 hours until firm.
  • Serve the ice-cream by scooping it into cones or bowls right away.

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