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Passionfruit Ripple Ice Cream

Home  >  Inspire & Create  >  Something Sweet  >  Passionfruit Ripple Ice Cream


RECIPE

Passionfruit Ripple Ice Cream

Prep

20 mins
(+ cooling & 9 hours freezing time)


Cooking

20 mins


Difficulty

Medium


Makes

About 1.5L

 

Ingredients

  • 2 cups (500ml) thickened cream
  • 270ml can coconut cream
  • 1 cup (250ml) milk
  • 8 Coles Australian Free Range Egg yolks
  • ½ cup (110g) caster sugar
  • 2 passionfruit, halved
  • Passionfruit curd
  • 2 passionfruit, halved
  • 25g butter
  • 1 Coles Australian Free Range Egg, lightly whisked
  • ¼ cup (55g) caster sugar
  • 1 tbs lemon juice
     

Method

  1. Combine the cream, coconut cream and milk in a large saucepan. Place over medium heat. Bring to a simmer. Remove from heat.
  2. Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
  3. Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
  4. Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until custard reaches 80°C on a sugar thermometer.) Stir in the passionfruit pulp. Set aside to cool.
  5. Strain custard mixture through a fine sieve into a shallow metal container. Discard solids. Cover with foil. Place in the freezer for 6 hours or until firm.
  6. Meanwhile, to make the passionfruit curd, combine the passionfruit pulp, butter, egg, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens. Set aside to cool completely.
  7. Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container. Add the passionfruit curd and gently swirl to marble. Cover with foil and place in the freezer for 3 hours or until firm.