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Passionfruit Ice-Cream
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1995
Another perfect use for passionfruit, once again using the sieved juice to its best advantage. I incorporate the juice into the beaten egg yolk and sugar cold as I find the taste of the juice loses its intensity once it has been heated directly.
Ingredients
200 g 6 500 ml
Method
- Whisk the sugar and eggs together in a bowl until pale.
- Heat half the cream in a saucepan to simmering point.
- Stir the passionfruit juice into the egg mixture then pour in the hot cream, stirring well to incorporate, and cook over a bain-marie until the mixture is the consistency of custard. Remove from the heat and strain the custard through a fine-mesh