Coconut & Passion Fruit Ice Cream

6
Servings
20m
Prep Time
24h
Cook Time
1d 20m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (348.3 g)
  • Calories 915.2
  • Total Fat - 74.4 g
  • Saturated Fat - 38.1 g
  • Cholesterol - 1823.7 mg
  • Sodium - 130.9 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 3.1 g
  • Sugars - 21.6 g
  • Protein - 30 g
  • Calcium - 315.5 mg
  • Iron - 5.6 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

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)

Step 3

Pour mixture into a bowl and refrigerate for 1 hour or until completely cold.

Step 4

Pour mixture into a chilled ice cream churn and churn until thick, approximately 1 1/2 hours (following manufacturers instructions).

Step 5

Transfer ice cream to a 2 litre capacity freezer proof container and freeze.

Step 6

When ready serve in bowls.

Tips & Variations


No special items needed.

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