Advertisements
RSS Feed

Passionfruit Ice Cream Slice

IMG_7819

Annabel Langbein has a great ice cream recipe which doesn’t require churning.

I have had a number of ice cream makers over the years, and currently have a Sunbeam Gelateria  ice cream maker which I thought would be used heaps as one can make ice cream from scratch in half an hour.

However the machine languishes on my bench top and I use it so infrequently that I have had to get the instruction book out each time I want to use the machine!

There are a number of no churn ice cream recipes that are really good. Here is the link to Annabel’s recipe: http://www.annabel-langbein.com/recipes/pistachio–berry-ice-cream/288

I made a passionfruit version served with fresh passionfruit.  I made a third of the quantity (pictured) which was just enough for two…or one greedy ice cream eater…

The following recipe is the full size quantity as this is probably what you would make for family or friends.

IMG_7747 day 3

Passionfruit Ice Cream Slice

Ingredients
3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled
6-8 passionfruit pulp, plus pulp of 4 more for sauce.

Method
Line a large 2.5 litre container or 6 molds or ramekins with baking paper.

To make the ice cream base, begin by separating the eggs. Place the egg whites in one bowl and the egg yolks in another, ensuring no yolk gets mixed in with the whites.

Once you have separated all three egg whites, add 5 tbsp of the caster sugar and beat the mixture until it forms stiff peaks. This will take about 6-7 minutes.

Now take the bowl containing the three egg yolks and add the remaining 5 tbsp of caster sugar and the 2 tbsp boiling water. Without washing the beater, beat until the egg yolks are pale, thick and ribbony. You will know they are ready when they hold a figure of eight.

In the third bowl, beat the cream to soft peaks.

Gently add the egg yolk mixture and cream a to the beaten egg whites. Fold together using a large flat spoon, then add the passionfruit pulp. Pour the mixture into the prepared container or molds or ramekins.

Freeze for at least 4 hours, or preferably overnight, until set. To serve, lift the ice cream out of its container/s, cut into slices and serve with more passionfruit pulp.
IMG_7847

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: