August 26, 2018
Desserts, Freezer, Dairy,
Fruit, Passion Fruit, Australian, Kid Pleaser, Christmas, Easter, Entertaining, Summer, Weeknight Meals, Refrigerator, Stove Top, Gluten-Free, Vegetarian, Heavy Cream, Kosher Dairy more
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"I needed to use up some frozen passion fruit and stumbled across this recipe on the dairy website.
This was a really lovely ice-cream, the coconut milk made it taste very tropical, so creamy and refreshing.
I can't wait to make this one again.
Note : Freeze ice cream churn for at least 24 hours before making ice cream helps the ice cream to churn quicker."
Combine the cream and the coconut milk in a saucepan and bring to the boil over low heat. Remove the mix from heat and cool slightly.
Beat the egg yolks and sugar together in a large bowl until they become thick and pale then gradually whisk in the cream mixture. Pour mixture into saucepan and cook over low heat, stirring with a wooden spoon for approx 15 minutes until mixture coats the back of a spoon. Stand for 15 minutes to allow to cool and stir in passion fruit pulp. (You could add a few seeds into the mix if you like)
Pour mixture into a bowl and refrigerate for 1 hour or until completely cold.
Pour mixture into a chilled ice cream churn and churn until thick, approximately 1 1/2 hours (following manufacturers instructions).
Transfer ice cream to a 2 litre capacity freezer proof container and freeze.
When ready serve in bowls.
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