THE DAIRY KITCHEN
Coconut and Passionfruit Ice Cream
By THE DAIRY KITCHEN
Serves
6
Difficulty
Medium
Preparation
30 MINS
Cooking
20 MINS
If you've wondered about whether it's worth making your own ice cream - then this is the recipe to try! It's the perfect tropical summery dessert.
Ingredients
2 1/2 cups thickened cream1 1/4 cups coconut milk
4 egg yolks
1/2 cup caster sugar
1/2 cup fresh passionfruit pulp (use 6 passionfruit)
Handy Tips
If you are using a Ninja Creami - freeze the cold ice cream mixture in the provided pot, prior to churning. Process according to the manufacturer's instructions.
Method
- Combine 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 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 passionfruit 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 2 litre capacity freezerproof container and freeze. Remove from the freezer about 15 minutes before serving. Scoop into chilled bowls.
