Passionfruit ice cream

Passionfruit ice-cream


You can also freeze the ice-cream mixture in an ice-cream machine; follow your machine’s manufacturer’s instructions.


  • 2 cup (500ml) milk
  • 8 egg yolks
  • 2/3 cup (150g) caster (superfine) sugar
  • 2/3 cup (160ml) passionfruit pulp
  • 300 millilitre thickened (heavy) cream


  1. Bring milk to the boil in a medium saucepan; remove from heat.
  2. Meanwhile, whisk egg yolks and sugar in a medium bowl with an electric mixer until creamy; gradually whisk into hot milk. Return to heat, stir over low heat, without boiling, until mixture thickens slightly.
  3. Transfer mixture to a large heatproof jug or bowl; cover surface with plastic wrap. Cool, then refrigerate until cold.
  4. Stir passionfruit into cold custard, then stir in cream.
  5. Pour mixture into a shallow cake pan, cover with foil; freeze 3 hours or until almost set.
  6. Beat coarsely chopped ice-cream in a large bowl with an electric mixer until smooth; return to cake pan. Cover; freeze until firm