Divine (home made) Passionfruit icecream!

Well well we'll, have I never had a sweet, hint of tart, occasional crunch with the rich smoothness of quality dairy ice cream!

This recipe is a hit, and its super easy to make. The hardest part is waiting for it to freeze!

I've used this recipe before, but usually make it with feijoa's - they're not yet ready from my tree!

What I love the most about this recipe is, that I am using passionfruit from my own vine, that I've tended too for the last 12 months.

I would love to go in and on, but I know how annoying it can be to read all this fluff and scroll at least 10 thumb flicks to get to the recipe, so here it is!

I have 5 kids and 1 husband, so I routinely make "double batches". But this one, is straight for the baddie mamma jamma's who like me, popped out a few, or who live with a few.

This is truly a boujee desert on a budget friendly! Cost range for this desert (as per February 2025), is between $14 - $18.00 dollars, for 8 people.

RECIPE to make 2 Litre Ice cream.

2x 395g of Highlands Condensed Milk cans

1x 500ml Pams fresh cream

4x medium sized eggs

1 tablespoon of Vanilla Extract (with seeds).

10x ripe medium sized passionfruit.

Separate eggs and whip egg whites till stiff peaks form - set aside.

Pour cream into bowl, add vanilla. Whip cream (like your topping a Pavalova) and set aside.

Beat egg yolks and slowly pour in the condensed milk, whilst being mixed with the egg yolks. Then add in your passionfruit.

Then gently mix in the egg white and whipped vanilla cream to the condensed milk mix.

I used an old tiptop 2 litre ice cream tub to pour the mix into. It fills it right upto the top.

Finally, get baking paper and place ontop of ice cream mix. Used the side of a cup to ensure that it is adhered to the ice cream mixture. It will help it from forming those pesky ice crystals.

Then place the lid ontop. You can also take the lid off and use your kitchen scissors to cut the excess baking paper off, for a customized fit. If you have a chest freezer, place it in there, otherwise put it in the freezer for a minimum of 5 hours to allow the mix to set.

Then, once the wait is over, you get to enjoy the delictable desert!

Inspiration drawn from Cristall Lowe's Feijoa Icecream and her cookbook Kai.