Passionfruit ice cream
Makes about 2 litres
Cooking/chilling time: about 40 minutes
600ml thickened cream
2 strips of lemon peel
10 egg yolks
250g caster sugar
Pulp of 6 passionfruit
Place the milk and cream in a large pot over medium-high heat and add the lemon peel. Bring to the boil. Pour into a jug and wipe out the pot.
In a bowl, beat together the eggs and sugar until thick and fairly pale. Pour the milk in a slow steam into the egg mixture, whisking the whole time. When all mixed together, pour the mixture back into the pot and place over a low heat. Add the passionfruit pulp and stir continuously with a spatula.
It’s important not to let the mixture boil. Be patient – it takes about 20 minutes of stirring for it to reach the right consistency. You will know when it’s ready when you can dip a wooden spoon into the custard, run your finger through it, and the custard doesn’t bleed back into the trail.
Remove the pot from the heat and strain the custard into a bowl to remove the passionfruit pips. (You don’t have to do this – they are fine to eat but this is a smooth ice cream.) Chill in the fridge or freezer until completely cold. Churn in an ice cream maker until frozen, then leave in the freezer for a little while to harden.
To serve, dip a metal ice cream scoop in a mug of boiling hot water to make scooping the ice cream effortless.