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Granadilla ice cream

Ingredients 8
Servings 6


  • 7
    egg yolks
  • 170
  • 1
    vanilla bean, slit and insides scraped out, or 10 ml vanilla essence
  • 230
    granadilla pulp
  • 500
    fresh cream
  • 7
  • 200
    canned blue berries
  • 1


Using a balloon whisk, beat egg yolks, sugar and vanilla scrapings or essence until thick and creamy.
Fold in granadilla pulp.
Place mixture in the top of a double boiler over simmering water (or in a bowl over a saucepan of simmering water).
Cook over moderate heat and use a wooden spoon to stir mixture constantly in a figure-eight movement, reaching down to base and around side of container in one continuous movement.
The resulting custard should thicken sufficiently to coat the back of the spoon.
To test, draw a broad strip down centre back of spoon with your finger - the custard should hold its shape and not spill into the strip. Do not allow custard to boil.
Pour into a bowl and cover surface of custard with waxed paper to prevent a skin forming. Cool.
Using electric handbeaters or a balloon whisk, beat chilled cream until soft peaks form and fold into cooled granadilla mixture.
Spoon into a plastic container with an airtight lid.
Freeze until ready to serve. For a smoother result when beating by hand, freeze ice cream until half-frozen.
Beat vigorously. Repeat once, then freeze completely.
In a small saucepan, stir cornflour to a paste with 30-45 ml strained blueberry canning liquor.
Stir over low heat until smooth.
Bring to boil, then remove from stove, carefully stir in strained blueberries, and chill.
Serve ice cream on chilled plates, accompanied by chilled fresh pineapple spears and blue berries.

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