Refreshing Passionfruit Ice Cream

Directions

• Step 1 Add the milk, cream and vanilla paste into a medium-sized saucepan over medium-low heat. Bring to a gentle simmer and set aside.
• Step 2 Put the egg yolks and sugar in a bowl and whisk together until the egg mixture is pale and thick.
• Step 3 When the egg mixture reaches this stage slowly start to add the hot milk mixture while whisking continuously. (You don’t want to add the milk mixture all at once otherwise the egg mixture will curdle).
• Step 4 Once the milk mixture is completely incorporated, return to the saucepan and simmer over low heat, stirring continuously until it thickens. It will be ready when the temperature reaches 80 degrees Celcius or coats the back of your spoon.
• Step 5 Pour the mixture into a bowl and place it in a large bowl half-filled with iced water. Stir in the passion fruit pulp. Keep stirring in a gentle figure-eight motion to cool down the mixture and arrest the cooking process. Then discard the ice bath and chill the mixture in the fridge for 4-6 hours (or overnight).
• Step 6 Once the mixture is chilled, start your ice cream maker and pour the mixture through the opening. Churn for 20-30 minutes until you reached the desired consistency. (Do not over churn or the ice cream will become buttery).
• Step 7 Serve immediately and store the rest in a freezer-proof container for up to 1 week. The recipe yields about 1 litre of ice cream.