Granadilla ice cream

Recipe from: 12/15/1993 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 410
    Nestlé Ideal Evaporated Milk
  • 500
    whipped cream
  • 325
    castor sugar
  • 2
    extra-large eggs
  • 250
    granadilla pulp
  • raspberries to serve


Add evaporated milk to whipped cream. Whisk sugar with eggs until thick and creamy.
Blend cream mixture with eggs and sugar.
Fold in granadilla pulp and pour into a freezer tray.
Freeze until mushy around edges, then beat ice cream well. Make sure pips don't settle at bottom. Freeze until firm.
Before serving remove from freezer and allow to soften slightly.
Swirl into ice-cold glasses and decorate with lightly sweetened raspberries and a little raspberry purée.

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