Passionfruit ice-cream

  • 25 mins cooking
  • Serves 8
  • Print


Passionfruit ice-cream
  • 2 cup (500ml) milk
  • 8 egg yolks
  • 2/3 cup (150g) caster (superfine) sugar
  • 2/3 cup (160ml) passionfruit pulp
  • 300 millilitre thickened (heavy) cream


Passionfruit ice-cream
  • 1
    Bring milk to the boil in a medium saucepan; remove from heat.
  • 2
    Meanwhile, whisk egg yolks and sugar in a medium bowl with an electric mixer until creamy; gradually whisk into hot milk. Return to heat, stir over low heat, without boiling, until mixture thickens slightly.
  • 3
    Transfer mixture to a large heatproof jug or bowl; cover surface with plastic wrap. Cool, then refrigerate until cold.
  • 4
    Stir passionfruit into cold custard, then stir in cream.
  • 5
    Pour mixture into a shallow cake pan, cover with foil; freeze 3 hours or until almost set.
  • 6
    Beat coarsely chopped ice-cream in a large bowl with an electric mixer until smooth; return to cake pan. Cover; freeze until firm


You can also freeze the ice-cream mixture in an ice-cream machine; follow your machine's manufacturer's instructions.

More From Women's Weekly Food