Granadilla ice cream

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 5
Servings 4
Time 20 minutes + freezing


  • 3
    large egg yolks
  • 100
  • 450
  • 125
    strained granadilla juice
  • fresh granadilla pulp, to serve


1. Beat yolks and sugar together until thick and light. 2. Bring cream to the boil, then remove from heat. Pour a little onto the egg mixture and whisk well. 3. Pour into hot cream in saucepan and cook over a low heat, stirring continually until mixture coats the back of a spoon. Strain and cool. 4. Mix in granadilla juice and chill in the refrigerator. 5. Churn in an ice cream maker, or pour into a chilled container, cover and freeze for 90 minutes. 6. Whisk with a hand beater until mushy. Repeat at least twice at 90 minute intervals. 7. Serve on a mango coulis with sweetened fresh granadilla pulp.

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