Ingredients
- 100 g Granulated sugar
- 4 egg yolks
- 500 g thickened cream
- 400 g tin coconut milk
- 8-10 passionfruit
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place sugar in TM bowl and wizz for 3 seconds on speed 9.
Place butterfly in the bowl and add egg yolks and mix on speed 4 for 5 minutes until pale and creamy.
Add cream and coconut milk and whisk for 1 minute on speed 4. Remove butterfly and scrape the base with your spatula to make sure that the egg mixture has been encorporated into the milk/cream.
Cook the custard for 18 minutes, 80 oC speed 4.
Cool for 15 minutes
While the custard is cooking strain the passionfruit pulp from the seeds, reserving half the seeds in a separate container, you will need about 2/3 cup of seeless pulp for this recipe.
Stir the PULP ONLY into the cooled custard, 30 seconds reverse speed 4.
Pour the custard into a metal tray lined with baking paper and covered with cling film and freeze for at least 4 hours or until firm.
Cut into 2cm cubes and process half in clean TM bowl for 40 seconds speed 9, pour into a bowl, process rest of the ice-cream cubes, pour into the bowl with the first half of the ice-cream and stir in the reserved passionfruit seeds.
Pour into a plastic lidded conatiner and return to the freezer for at least 2 more hours.
Tip
Can be made in a TM 31.
I ask my friends what flavour ice-cream is their favourite and I make it as a birthday gift. One friend asked for coconut or passionfruit and this delivers BOTH.
This recipe is adapted from one I found on TASTE.com as I couldn't find a passionfruit ice-cream on the forum. It took me a while, using a metal sieve and a metal spoon to separate the pulp from the passionfruit into a glass jug. I only needed 8 passionfruit and I believe that passionfruit ice-cream should have at least a few seeds so leave out if they are not to your taste or add them all if you love the crunch.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this recipe and left in freezer overnight - froze too hard and took a long time to thaw - it also went quite icy and the creamy texture really coated your mouth a bit too much - going to try eating it with pie to see if that helps but was disappointed with it on its own - the passionfriuit flavour was good though
Very easy to make giving yourself plenty of time for cooling and freezing. It tastes fantastic.
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