Passionfruit Ice Cream Recipe

Passionfruit Ice Cream 

A zingy, tropical dessert- a wonderful twist from standard ice cream flavours... 

Ingredients: 300ml Full-Fat Milk
                          300ml Double Cream
                          100g Caster Sugar
                          6 Egg Yolks
                          12 Passion Fruits (Pulp Scraped Out)

Method:

1. In a medium sized saucepan, pour in the cream, milk and passion fruit pulp. Simmer on a medium heat and leave to infuse for 5-10 minutes.

2. In a separate bowl whisk the egg yolks and sugar together.

3. Before pouring over the hot passionfruit mix into the bowl, pass the mix through a sieve to discard the seed. Whisk the hot passionfruit cream into the eggs and sugar to incorporate all the ingredients together and to avoid the egg from scrambling.

3.Pour the ice cream mix back into the saucepan and continually whisk on the heat until the mix starts to thicken. 

4. Allow to cool, before churning in an ice cream maker for 25-30 minutes.

5. Store in an airtight container and consume within 1 month.