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Passionfruit ripple ice cream recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your no-churn vanilla ice cream with a tangy passionfruit drizzle for an unforgettable summer delight.
Ingredients:
  • 500ml thickened cream
  • 270ml can coconut cream
  • 250ml milk
  • 8 Free Range Egg yolks
  • 110g caster sugar
  • 4.00 passionfruit, halved
  • 25g butter
  • 1 Free Range Egg, lightly whisked
  • 55g caster sugar
  • 21.00 gm lemon juice
Instructions:
  • In a large saucepan, mix together the cream, coconut cream, and milk. Heat over medium heat until it simmers, then remove from heat.
  • In a large heatproof bowl, use an electric mixer to whisk the egg yolks and sugar until they become very pale and creamy.
  • While whisking constantly, slowly pour the cream mixture into the egg mixture. Transfer the mixture to a clean saucepan and cook over medium-low heat.
  • Stir the custard with a wooden spoon over medium heat for 10 minutes or until thickened and coating the back of a spoon. (Alternatively, cook until custard reaches 80°C on a sugar thermometer.) Mix in the passionfruit pulp and let it cool.
  • Pass the custard mixture through a fine sieve into a shallow metal container. Remove any solids. Cover with foil and freeze for 6 hours or until firm.
  • Combine passionfruit pulp, butter, egg, sugar, and lemon juice in a small saucepan over medium heat. Stir constantly for 5 minutes until the mixture boils and thickens. Let it cool completely.
  • Use a metal spoon to roughly break up the ice cream. Then, blend it in a food processor until smooth. Swirl in the passionfruit curd to marble, cover with foil, and freeze for 3 hours until firm.

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