Granadilla ice cream

Name: Granadilla ice cream
Yield: 9 servings
Cuisine: Can Be Frozen
Ingredients: 410.00 g evaporated milk; 500.00 ml cream fresh, whipped; 325.00 g castor sugar; 2.00 eggs extra-large; 250.00 ml granadillas pulp; 0.00 raspberries to serve

9 servings

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By Food24 November 03 2009

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Ingredients (6)

410.00 g	evaporated milk
500.00 ml	cream — fresh, whipped
325.00 g	castor sugar
2.00	eggs — extra-large
250.00 ml	granadillas — pulp
0.00	raspberries — to serve

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Method:

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.