Strawberry and Passion Fruit Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Partners 23,

Chef/proprietor Tim McEntire and partner, Andrew Thomason


For the custard

  • 6 egg yolks
  • 5 oz. (150 g.) sugar
  • 1 pint (450 ml.) milk
  • ½ pint (275 ml.) strawberry pulp
  • 12 passion fruit
  • pints (875 ml.) whipping cream


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. Leave to rest until cold. Pass each mixture through a fine sieve.

Lightly whip the cream and fold half with each mixture, keeping separate. Pour both mixtures together into your freezing container to obtain a marbled effect. Place into deep freeze.

To serve, place 2 well rounded scoops into a very large wine glass and garnish with a large strawberry cut into 4 lengthways keeping the green stalk intact. Arrange around the ice cream with a rosette of whipped cream and finish with a piped chocolate run out.