Passion Fruit Ice Cream
Makes 800ml -Serves 12
Ingredients
8 Passion fruits (yielding 150ml juice) - or any fresh fruit puree - no sugar required
20ml Passionfruit Liqueur (optional though the addition of alcohol prevents the ice-cream setting too hard)
250ml Condensed milk
300ml Double cream
I used 2 x 6 hole silicone teacake moulds for easy serving
Preparation
Start by juicing the passion fruits. Cut each fruit in half, scoop out the seeds then either push through a metal sieve with a metal spoon or alternatively pop the fruit pulp into the goblet of a food processor along with the alcohol (passionfruit liqueur) and blitz for a minute. The juice will then pour through the sieve easily. Set aside 150ml juice.In a large bowl place the condensed milk, fruit juice and cream and simply whisk until thickened. Transfer to a plastic tub with a lid to freeze or alternatively fill silicone moulds and freeze until required. For a fruit ripple effect - fold a dark fruit puree through at the end.
Take from the freezer half an hour before required and pop the tub or moulds into the fridge to ripen.