Our passionfruits vines had given us abundance of fruits last season... about 100-150 fruits (my estimation!!). Gave some away to friends and neighbours. The remaining .... we just freeze them in small plastic packets and bottles.
Since summer in Perth can be unbearably hot and humid, and its schools holiday as well... so my little Miss E is as busy as a bee... wanting to make desserts...
This was supposed to be a 'fast' dessert... but then we 'over freeze' the ice-cream...and we couldn't scoop it up hence it became cube ice-cream or ice cream potong....
Image by Miss E
- 2 cups of milk
- 8 egg yolks
- 2/3 cup of caster sugar
- 2/3 cup of passionfruit pulps
- 300ml thickened cream
Beat the egg yolks and sugar... using electric mixer until its creamy. Bring milk to boil and then remove from heat. Gradually whisk the hot milk into the creamy egg-sugar mixture. Return to heat and stir over low heat until mixture thickened slightly (without boiling).
Transfer into a container and leave it to cool. Place Gladwrap over the hot mixture to avoid 'skin' forming.
Place in the refrigerator until cold. Stir in passionfruit pulps and thickened cream. Pour mixture into a suitable container, cover and freeze for 3 hours or until almost set. Beat coarsely the 'nearly' set ice-cream again until smooth. Return to the container and freeze it until firm.