Coconut Passionfruit Ice Cream

6-8
Servings
20m
Prep Time
6h
Cook Time
6h 20m
Ready In


"I had an abundance of passion fruit this year and after a few hot summer days I decided to make some ice cream using some of the passion fruit. I found this recipe on an Australia dairy site. I strained the passion fruit and did add only a few seeds for effect. This turned out really well, tropical and cooling! A very nice ice cream, that I have made a few times. NOTE: Chilling time = cook time"

Original recipe yields 6-8 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 coconut milk in a saucepan and bring to the boil over low heat. Remove from heat and cool slightly.

Step 2

Beat yolks and sugar together in a large bowl until thick and pale. Gradually whisk in the cream mixture. Pour mixture into saucepan and cook over a low heat, stirring with a wooden spoon for 15 minutes until mixture coats the back of a spoon. Stand for 15 minutes to allow to cool and stir in passion fruit pulp.

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 freezer proof container (approx 2 litres) and freeze.

Step 6

Tip: Freeze ice cream churn for at least 24 hours before making ice cream.

Tips & Variations


  • Ice Cream maker/churn.

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