Coconut & Passion Fruit Ice Cream

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.