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Passion Fruit Ice Cream

Preparation time: 20 minutes, plus cooling and freezing
Cooking time: 10 minutes

Image of Passion Fruit Ice Cream

3 passion fruit halved
50g (2oz) granulated sugar
85ml (3floz) water
2 egg yolks, beaten
300mI (½ pint) double cream


Serves: 7


1. Scoop the flesh from the passion fruit and work it through a nylon sieve.

2. Put the sugar and the water in a small heavy-based pan and heat gently, stirring all the time, until the sugar dissolves. Bring to the boil, without stirring, and boil until it reaches thread stage, 107°C/225°F on a sugar thermometer.

3. Place the egg yolks in a bowl. Pour the hot syrup on to the egg yolks, a little at a time, beating continually. Continue beating hard until the mixture is thick and creamy. Leave on one side to cool.

4. Stir the passion fruit purée into the mixture. Whip the cream until it forms soft peaks & fold it in. Transfer the mixture to a freezer container & freeze until firm without further beating. Serve decorated with herbs.

Chef’s Tip:- Can be frozen for 6 months.

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