Coconut and Passionfruit Ice Cream Recipe | Legendairy

Coconut and Passionfruit Ice Cream


6
Medium
20 MINS

+ chilling and freezing time

Get the scoop on homemade ice cream with this summery passionfruit treat.

INGREDIENTS

  • 2 1/2 cups thickened cream
  • 1 1/4 cups coconut milk
  • 4 egg yolks
  • 1/2 cup caster sugar
  • 1/2 cup fresh passionfruit pulp (use 6 passionfruit)
  • almond bread, for serving
  • mint, for garnish

METHOD

  1. Combine cream and coconut milk in a saucepan and bring to the boil over low heat. Remove from heat and cool slightly.
  2. Beat yolks and sugar together in a large bowl until thick and pale. Gradually whisk in the cream mixture. Pour mixture into saucepan and cook over low heat, stirring with a wooden spoon for 15 minutes until mixture coats the back of a spoon. Stand for 15 minutes to allow to cool and stir in passionfruit pulp.
  3. Pour mixture into a bowl and refrigerate for 1 hour or until completely cold.
  4. Pour mixture into a chilled ice cream churn and churn until thick, approximately 1 1/2 hours, following manufacturers instructions.
  5. Transfer ice cream to a 2 litre capacity freezerproof container and freeze. Serve in bowls, accompanied with almond bread and garnished with mint.

HANDY TIPS

Freeze ice cream churn for at least 24 hours before making ice cream.

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