Coconut Passionfruit Ice Cream
Recipe: #29481
May 12, 2018
"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"
Ingredients
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 by Step Method
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
- Ice Cream maker/churn.