Coconut & Passion Fruit Ice Cream
Recipe: #30208
August 26, 2018
Categories: Desserts, Passion Fruit, Australian, Christmas, Easter Vegetarian, Heavy Cream, Kosher Dairy, , more
"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."
Ingredients
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.