Passionfruit Ice Cream


This is my friend Carl’s recipe. He is an excellent cook and likes to serve this with crisp, deep-fried, sugar-dusted pastry ribbons. This is one of my favourite favourites.


  • 250 ml (1 cup) pouring (single) cream
  • 250 ml (1 cup) milk
  • 230 g (8 oz) caster (superfine) sugar
  • grated rind of 1 lemon
  • juice of 2 small lemons
  • pulp of 6 fresh passionfruit


Put the cream, milk and sugar in a bowl and stir until dissolved. Cover and put the bowl in the freezer. After an hour, remove the bowl from the freezer and give an energetic whisk with a hand whisk or electric mixer, then return it to the freezer. Whisk again after another couple of hours, this time whisking in the lemon rind, juice and passionfruit pulp. Return it to the freezer. When it is nearly firm, give one last whisk, transfer to a suitable freezing container with a lid and let it set in the freezer until it is firm.

Alternatively, pour the mixture into your ice-cream machine and freeze, following the manufacturer’s instructions.