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    Passion Fruit Ice Cream

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    Passion Fruit Ice Cream

    • Vegetarian
    • Preparation time: 25 minutes, plus chilling and freezing
    • Total time: 25 minutes, plus chilling and freezing 25 minutes

    Serves: 6


    • 568ml carton double cream
    • 1 vanilla pod, split lengthways
    • 12-14 passion fruit
    • 6 medium egg yolks
    • 150g caster sugar


    1. Put the cream and vanilla pod in a saucepan. Bring to just below the boil then remove from the heat. Cover and leave to infuse while you cut the passion fruit in half and scoop out the seeds. Strain these through a sieve until you have 150ml juice. Discard the seeds. Pour the juice into a small pan. Bring up to the boil then remove from the heat.
    2. Whisk the egg yolks with the caster sugar until pale and creamy. Remove the vanilla pod from the cream and discard, then slowly pour the warm cream into the egg yolk mixture, beating all the time, followed by the warm passion fruit juice. Tip into a clean saucepan and set over a low heat. Heat gently, stirring, until the custard thickens enough to coat the back of the spoon. Make sure you stir continuously to prevent the mixture from overheating and curdling. If you feel that the custard is getting too hot, just lift the pan off the heat and continue to stir. When thickened, immediately remove from the heat, strain into a clean bowl and stir until it cools a little. Leave until completely cold.
    3. Once cold, pour the custard into an ice cream machine and churn according to the instructions. Alternatively, pour into a shallow freezer container with an airtight lid. Freeze for an hour then stir well to break up the ice crystals. Return to the freezer and repeat three or four times until you have a thick, firm ice cream. You may need to soften the ice cream slightly in the fridge before serving.

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