Strawberry and Passion Fruit Ice Cream

For the custard

• 6 egg yolks
• 5 oz. (150 g.) sugar

Bring the milk to the boil.

Prepare the custard by whisking the yolks and sugar together over heat in a double boiler. After a minute they will have increased in volume, add the boiling milk and whisk well until it starts to thicken. Remove from heat and cool by whisking.

Mix half the custard with the strawberry pulp and the remainder with the juice and pips of the passion fruit