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How to make Custard apple ice cream

Yield = 8
Prep time: 8:20
Cook time: 0:10
Total time: 8:30

Ingredients

  • 3 custard apples
  • 300ml thickened cream
  • 1/2 cup (125ml) milk
  • 1/3 cup (80g) caster sugar
  • 3 egg yolks
  • 1 tablespoon Malibu
  • 4 passionfruit, halved
  • Shredded coconut, toasted

Method

  • Step 1 Halve a custard apple. Scoop out the flesh and seeds and transfer to a strainer placed over a bowl. Use the back of a spoon to press through the strainer. Discard the seeds and pulp. Strain the puree into a jug. Repeat with remaining custard apples.
  • Step 2 Heat the cream and milk in a saucepan over a low heat until hot but not boiling.
  • Step 3 Meanwhile, whisk the sugar, yolks and Malibu in a heatproof bowl for about 3 minutes until thick and pale.
  • Step 4 Slowly whisk the hot cream mixture into the egg mixture. Pour back into the saucepan. Stir over a low heat for 4 minutes or until the mixture thickens. Set aside to cool.
  • Step 5 Line a 22cm x 9cm loaf pan with plastic wrap. Fold the puree through the custard. Pour into a metal bowl. Freeze for 2 hours or until set around the edges but soft in the middle. Pour into the loaf pan. Freeze overnight. Invert and remove plastic wrap. Cut into slices. Drizzle with passionfruit pulp and sprinkle with coconut.