Coconut & Passion Fruit Ice Cream

20m
Prep Time
24h
Cook Time
1d 20m
Ready In

Recipe: #30208

August 26, 2018



"I needed to use up some frozen passion fruit and stumbled across this recipe on the dairy website. This was a really lovely ice-cream, the coconut milk made it taste very tropical, so creamy and refreshing. I can't wait to make this one again. Note : Freeze ice cream churn for at least 24 hours before making ice cream helps the ice cream to churn quicker."

Original is 6 servings

Nutritional

  • Serving Size: 1 (348.3 g)
  • Calories 915.2
  • Total Fat - 74.4 g
  • Saturated Fat - 38.1 g
  • Cholesterol - 1823.7 mg
  • Sodium - 130.9 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 3.1 g
  • Sugars - 21.6 g
  • Protein - 30 g
  • Calcium - 315.5 mg
  • Iron - 5.6 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine the cream and the coconut milk in a saucepan and bring to the boil over low heat. Remove the mix from heat and cool slightly.

Step 2

Beat the egg yolks and sugar together in a large bowl until they become thick and pale then gradually whisk in the cream mixture. Pour mixture into saucepan and cook over low heat, stirring with a wooden spoon for approx 15 minutes until mixture coats the back of a spoon. Stand for 15 minutes to allow to cool and stir in passion fruit pulp. (You could add a few seeds into the mix if you like)

Step 3

Pour mixture into a bowl and refrigerate for 1 hour or until completely cold.

Step 4

Pour mixture into a chilled ice cream churn and churn until thick, approximately 1 1/2 hours (following manufacturers instructions).

Step 5

Transfer ice cream to a 2 litre capacity freezer proof container and freeze.

Step 6

When ready serve in bowls.

Tips


No special items needed.

0 Reviews

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