Passion Fruit Ice Cream


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.

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