- 1 cup coconut milk
- 100mls cream
- 4 egg yolks
- 90g castor sugar
- about 8 – 10 passionfruit sauce (150mls) *
* Passionfruit Sauce
Make a syrup with 4 tsp sugar and 2 tbsp water, simmer for 1 minute. Add pulp from 8 passionfruit and stir. Press through a stainless steel sieve. Add a dash of Kirsch if desired, or serve as is, with the ice cream and accompany with a crisp biscuit.
Bring coconut milk and cream to boil in a heavy saucepan, then set aside.
Beat egg yolks with sugar until pale and thick. Then pour cream mixture over the egg mixture and whisk until combined. Pour mixture into a heavy based saucepan, return to a low heat. Stir continuously with a wooden spoon until the custard begins to thicken. The mixture should coat the back of the wooden spoon. Do not allow the mixture to boil, as it will curdle.
Once thickened remove to a glass bowl to stop the cooking, cover with plastic wrap pressed on the surface of the hot custard (to prevent a skin forming) and place in the fridge overnight to chill down.
Stir passionfruit pulp into the cold custard, transfer to a metal l litre dish, lined with plastic wrap (to prevent any taint) and freeze. Stir occasionally to keep ice cream creamy and to prevent lumps forming.
Serve scoops of ice cream in small bowls or parfait dishes and serve with passionfruit sauce.
Suggested wines to complement this recipe
Kim Crawford Regional Reserves 2010