Coconut Passionfruit Ice Cream

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.