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How to make Passionfruit ice cream

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

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

Method

  • Step 1 Combine the cream and coconut milk in a medium saucepan and bring to a simmer over low heat. Remove from heat.
  • Step 2 Use an electric beater to whisk together the egg yolks and sugar in a heatproof bowl until thick and pale. Gradually stir the cream mixture into the egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring with a wooden spoon, for 15 minutes or until custard coats the back of the spoon. Set aside for 10 minutes to cool slightly. Stir in the passionfruit pulp.
  • Step 3 Pour mixture into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
  • Step 4 Roughly break up the ice-cream with a metal spoon. Transfer to the bowl of a food processor and process until smooth. Quickly return ice-cream to the metal container. Cover with foil and freeze for a further 3 hours or until firm.
  • Step 5 Scoop ice-cream into cones or bowls and serve immediately.