RECIPE
7 INGREDIENTS8 STEPS4HR 20MIN

Passion Fruit Ice Cream

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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
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This delicious, fruity ice cream is sure to be a treat!

4HR 20MIN

Total Cooking Time

7

Ingredients
Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
4
Eggs , separated
yolks only
10.5 oz
Whole Milk
10.5 oz
Whipping Cream
1 pinch
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Directions

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Step 1
Put the ice cream maker bowl in the freezer a day before, at least 18 hours before making the ice cream or according to the manufacturing instructions.
Step 2
Whisk the Eggs (4) , Granulated Sugar (1/3 cup) , and Corn Flour (1 tsp) until thick and creamy by hand or electric mixer. Set aside.
Step 3
Combine Whole Milk (10.5 oz) , Whipping Cream (10.5 oz) and Salt (1 pinch) in a sauce pan and bring it to about to boil. Gradually whisk the milk mixture into eggs mixture, then pour the mixture back into the saucepan. Cook on a low heat until the custard thickens and is able to coat the back of the spoon. Turn off the heat and let it cool.
Step 4
Strain the custard through a sift to get a fine, smooth ice cream. Cling film the bowl and let it chill in the fridge for 2-3 hours.
Step 5
Remove the frozen bowl from the freezer and turn on the ice cream maker. Pour the chilled custard into the ice cream maker and churn for 10 minutes. Cut the Passion Fruits (4) in half and scoop the seeds and pulp into the ice cream mixture.
Step 6
Churn for another 10-15 minutes, or until your desired consistency.
Step 7
Transfer the ice cream into a container and freeze for 2-3 hours, or until firm enough to scoop.
Step 8
Top with seeds and pulp of Passion Fruit (1) . Serve and enjoy!

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