May 12, 2018
Comfort Food, Desserts, Freezer,
Fruit, Passion Fruit, Australian, 5 Ingredients Or Less, Easy/Beginner Cooking, Freezer (OAMC), Birthday, Christmas, Easter, Entertaining, July 4th, Labor Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Ice Cream Maker, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Kosher Dairy more
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"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"
Combine the cream and coconut milk in a saucepan and bring to the boil over low heat. Remove from heat and cool slightly.
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.
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 freezer proof container (approx 2 litres) and freeze.
Tip: Freeze ice cream churn for at least 24 hours before making ice cream.
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